Bread Menu

Dine in or take out.
Quick service of simply delicious food.

 
 
 
 
 

Bread


 
 

100% Whole Wheat

Rich and tasty flavors of 100% whole grains. Make a child a Peanut Butter & Jelly sandwich on this bread and they’ll never want to go back to ordinary white bread.

Ingredients: 100% whole wheat including the germ, water, honey, molasses, olive oil, yeast, salt.

Oatmeal Bread

Our best seller since the day we opened in 1978. A terrific sandwich and toasting bread with just the right "tooth" to the interior and lots of flavor in the crust.

Ingredients: wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, rolled oats, brown sugar, milk powder, yeast, salt.

Kalamazoo Sourdough

This bread is uniquely Kalamazoo. Every climate produces a distinct sour, and ours makes a complex, aromatic bread. The toasty crust and somewhat tangy interior round out the delightful flavors of the grain.

Ingredients: wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, salt.

Rye Bread

An “old world” bread full of character and flavor. Our rye bread is dense, chewy, and gets its distinct taste from our rye sour. A great bread for sandwiches, or just eating plain.

Ingredients: wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), rye flour, water, caraway seeds, yeast, salt.

Raisin Bread

Sweet, soft, and delicious. Our raisin bread is made without cinnamon keeping the raisin flavor front and center.

Ingredients: wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, raisins, yeast, molasses, butter, brown sugar, milk powder, salt.

Pumpernickel Bread

The dark, rustic cousin of rye.  Soft and dense and made from coarse rye meal, this is a very distinctive bread.  A great compliment to soup and wonderful with dips.

Ingredients: wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), coarse rye meal, water, burnt caramel, caraway seeds, yeast, salt.

French Bread

The essence of bread — water, flour, yeast, and salt are fermented to bring out the taste of the grain. When it's done right, the flavorful, crisp crust will balance the toothsome, creamy interior.

Ingredients: Wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, salt.

Focaccia

An Italian Flat Bread eaten as a appetizer or snack or made into sandwiches. It is an ancient form of bread known in Roman times as panis focacius “from the word focus. meaning hearth, place for baking.”

Ingredients: wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, olive oil, yeast, salt, rosemary.

Cranberry Walnut

A rustic loaf loaded with cranberries and roasted walnuts. Wonderful with cream cheese or a full bodied Swiss cheese

Ingredients: wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), dried cranberries, walnuts, whole wheat flour, oats, yeast, honey, salt.

Challah Braid

Rich, golden and eggy, this traditional Jewish bread is shaped into beautiful braids, making it perfect for pulling apart while breaking bread.

Ingredients: wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, sugar, egg yolk, olive oil, yeast, salt.

Brewer’s Bread

What do you do with all those grains left over from brewing beer? Make bread, of course! Sweet, earthy, multi-grain bread.

Ingredients: Wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, molasses, coarse rye meal, rolled oats, cornmeal, whole wheat flour, wheat germ, spent grain, honey, cracked wheat, yeast, salt.

Billy’s Harvest Bread

Another great year for Billy, and he’s ready to share his harvest.  A bountiful supply of seeds and grains make this our most hearty bread.

Ingredients: water, whole wheat flour, wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), sunflower seeds, pumpkin seeds, wheat germ, milk powder, yeast, salt, flax seed, sesame seeds.

 

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