Breads and Botanicals Menu

Sourdough loaves

Naturally leavened loaves fermented for many hours and baked dark for a blistered, crackling crust.

• Seeded sourdoughVegan · Dairy-freeSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
• Rye sourdoughVegan · Dairy-freeTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.
• Kalamata olive sourdoughVegan · Dairy-freeCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.
• Jalapeño cheddar sourdoughVegetarian · SavorySourdough folded with sharp cheddar cubes and diced jalapeño, so melted cheese pockets crisp against the crust.
• Cranberry walnut sourdoughVegan · Contains nutsSourdough studded with tart dried cranberries and toasted walnuts; a fruity, nutty loaf for cheese boards and toast.
• Country sourdoughVegan · Dairy-freeLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
• Whole wheat sourdoughVegan · Dairy-freeSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.

French & Italian breads

Lean European breads with crisp crusts and airy interiors.

• CiabattaVegan · Dairy-freeFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
• Rosemary focacciaVegan · Dairy-freeDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.
• Pain de campagneVegan · Dairy-freeFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.
• ÉpiVegan · Dairy-freeBaguette dough snipped into a wheat-stalk shape so each section tears off as a crusty individual roll.
• FougasseVegan · Dairy-freeLeaf-shaped Provençal flatbread with cut-out openings, often flavored with herbs or olives, crusty all over.
• BaguetteVegan · Dairy-freeLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.

Enriched breads

Soft breads made with butter, eggs, milk or sugar for a tender crumb.

• Brioche loafVegetarianRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
• Braided challahVegetarian · Dairy-freeSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
• Japanese milk breadVegetarianUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
• Cinnamon swirl loafVegetarianSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.
• Chocolate babkaVegetarianTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.
• PanettoneVegetarian · SeasonalTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.

Rye & whole grain

Hearty loaves built on rye, ancient grains and whole-grain flours.

• Honey oat loafVegetarian · Dairy-freeSoft whole wheat pan bread sweetened with honey and topped with rolled oats; mild, wholesome and kid-friendly.
• Deli rye with carawayVegan · Dairy-freeLight rye loaf flavored with caraway seeds, with a tight crumb that holds up to pastrami, corned beef or Reubens.
• Pumpernickel loafVegan · Dairy-freeDark, dense loaf of coarse rye meal with a deep, slightly sweet and bitter flavor from long, slow baking.
• Danish rugbrødVegan · Dairy-freeDense Scandinavian rye packed with whole rye kernels and seeds, sliced thin for open-faced sandwiches.
• Spelt loafVegan · Dairy-freeBread made with the ancient grain spelt, which gives a mellow, nutty-sweet taste and a soft, tender crumb.
• Multigrain sandwich loafVegan · Dairy-freePan loaf with oats, millet, flax and cracked wheat, soft enough for lunchboxes but full of texture.

Rolls & small breads

Individual breads for dinner tables, sandwiches and snacks.

• Sourdough English muffinsVegetarianNaturally leavened muffins cooked on a griddle, with cornmeal-dusted tops and nooks and crannies that catch melting butter and jam.
• Bavarian soft pretzelVegan · Dairy-freeLye-dipped twist with a glossy mahogany crust, coarse salt and a soft, chewy interior; pairs well with grainy mustard.
• Parmesan grissiniVegetarian · SavoryPencil-thin, crunchy breadsticks rolled in grated Parmesan and black pepper; good with soups and antipasti.
• Sourdough dinner rollsVegan · Dairy-freeSmall crusty rolls of naturally leavened dough, sold by the half dozen for weeknight dinners and holiday tables.
• Kaiser rollsVegan · Dairy-freeRound, crisp-crusted rolls stamped with a pinwheel pattern, sturdy enough for burgers and deli sandwiches.

Drinks

• EspressoVeganA concentrated one- or two-ounce shot pulled under pressure, topped with tawny crema and carrying bittersweet, roasty notes with a short, syrupy finish.
• AmericanoVeganEspresso stretched with hot water into a full-size cup; lighter in body than drip yet keeps the toasty edge of the shot.
• CappuccinoVegetarianEqual-ish parts espresso, steamed milk, and airy foam cap, giving a drier, stronger-tasting drink than a latte with a velvety top layer.
• Caffè latteVegetarianEspresso with plenty of steamed milk and a thin microfoam layer; mellow and creamy, often finished with latte art and offered with oat or almond milk.
• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.
• Drip coffeeVeganBatch-brewed house coffee, usually a medium roast kept hot in airpots; straightforward, balanced cup that pairs with nearly anything from the pastry case.