Roggenbrot (Rye Bread):

A classic German rye, hearty and wholesome made with at least 90% organic, locally grown whole grain rye flour and 10% organic, locally grown whole wheat flour. It’s inspired by a 1760 recipe from a bakery in southern Germany. The starter culture is made from 100% organic, local rye and is carefully maintained to provide and optimal balance of acidity and sweetness. The loaf is hand-formed and baked in the wood-fired oven at approx. 480F for about one hour. Each loaf weights about 4 pounds for optimum crumb-to-crust ratio and flavor development. It is sold as a whole boule, half or by the quarter.

Dinkelbrot (Spelt Bread)

A delicate and nutty bread: made from spelt starter culture, at least 80% organic whole grain spelt flour and artisan wheat flour. The secret of this unique, moist bread is the long pre-fermentation and the addition of organic whole milk yogurt from our friends at Butterworks Farm in Vermont’s Northeast Kingdom. Spelt is an ancient grain that belongs to the wheat family but has more vitamins and minerals than classic wheat. It is often enjoyed by people who chose not to eat wheat products or those who like the hearty, nutty taste of spelt.

Landbrot (Wheat Bread)

This classic country bread is made with a fresh sourdough starter every week. The slow fermentation and careful turning of this bread - all happening over the course of 2 days - gives it it’s distinct taste and unique character - a “one-of-a-kind-bread”. This is true slow food - and the only bread where I absolutely cannot resist snacking while it’s still warm - it’s best fresh out of the oven.

Brezel (Bavarian Pretzel)

A German specialty! Whether you prefer the classic pretzel shape, the bun version, or the buttery Pretzelcroissant - our “Bretzel” are all hand-rolled and made fresh daily in our kitchen. Pretzels are very versatile, some like to eat them plain, some like them with mustard. The buns are popular for slicing like a sandwich: Try it with butter, cheese, or with jam. Pretzels are best eaten fresh - and according to the Bavarian tradition the ideal combination is a cool beer or Hefeweizen.