We mix, shape, proof, and bake our breads daily with the exception of two that we feel last or even improve with age. All breads contain some amount of starter – be it a pre-ferment for the egg and dairy-rich breads such as the challah or onion poppy rolls, or a whole wheat, white, or rye levain (French for sourdough) for all the others. These starters give the breads a more complex and often tangy flavor. Our breads also contain a small amount of dry yeast. Our organic flour is from Central Milling in Utah – it is superb for artisan baking. They have their own bakery to test flour daily for taste, color, and functionality. We like supporting a company that works directly with the farmers. Central Milling also generates their own electricity, powering their mill from a water turbine.

Fire Island Rustic Wheat | Our signature bread! Simply high-extraction flour, whole wheat levain, salt, yeast, and water that is mixed, proofed, and baked to create a wholesomely tangy loaf.

Whole Wheat Sandwich Bread | A light pan loaf made from 100% whole wheat flour. Our only bread we’ve sliced and put in a plastic bag.

Ciabatta | Our sandwich bread is available in large loaves and rolls! An elongated, flattish Italian bread good for almost any use. Chewy with big holes make it an excellent choice to dip in a great olive oil.

Baguettes | Traditional French baguettes and a wheatier version are baked throughout the day. An obvious favorite for our baguette-a-day customers.

Vollkornbrot | A traditional wheat-free German bread that is dense, Pullman-shaped, and lasts for days. Ours is made from 100% pumpernickel flour and packed with flax seeds. Slice it thin and top with cream cheese and lox, or perhaps butter and apricot jam. European customers pair this with a strong cheese, tomato, and good stout.

Plum & Flax | A ciabatta-style bread, sweet and seedy. Eat it as is for a healthy breakfast or snack. This bread makes fabulous French toast. Available in rolls and loaves.

Cinnamon Raisin | One of our more popular breads – a cinnamon, brown sugar, raisin mixture rolled into a white dough to create a swirl of sweetness.

Artisan White | Boule-shaped, crispy crust, contains a touch of rye flour, and perfect for most anything.

Sunflower Seed White | Our Artisan White bread studded with sunflower seeds.

Prairie | A light loaf in the shape of Bâtard packed with seeds and other good grains (poppy, sunflower, flax, pumpkin, sesame, millet, cornmeal, and oats).

Dark Prairie | Similar to the Prairie but heartier with the addition of whole wheat flour. This loaf is square shaped and topped with pumpkin seeds.

Challah | A traditional braided bread rich with organic eggs, milk, and butter. Always sold on Friday, fresh for the Sabbath meals. Available plain or sprinkled with poppy or sesame seeds. Made in a crown with or without raisins for the holidays.

Roasted Potato, Cheddar & Chive | A white, crusty loaf with a touch of whole wheat and rye flours. Boule-shaped and studded with roasted potatoes, Dubliner cheddar, and fresh chives.

Currant Pecan Rustic Wheat | Our Fire Island Rustic Wheat recipe full of roasted pecans and currants.

New York Rye | A traditional NY-flavored rye made with onions and caraway seeds. A mixture of rye, whole wheat, and white flours.

Two Castle Rye | A mixture of rye, whole wheat, and white flours and sunflower and pumpkin seeds make this a complex rye bread. One of the more popular breads amongst the staff.

Pear Walnut Buckwheat | The pear-shape and stenciled makes this is one of our more aesthetic, not to mention tasty, loaves. It’s a buckwheat flour enriched dough with roasted walnuts and organic dried pears soaked in white wine.

Onion Poppy Seed Rolls | These rolls are flavored with poppy seeds and freshly diced yellow onions. They are light, soft, and sized for burgers and sandwiches (they’re more than just a dinner roll). This is an enriched dough made with milk and butter.

Whole Wheat | A European style dense and crusty, this 100% whole wheat flour hearth bread is in the shape of a boule. We love it as toast.

Raisin Walnut Whole Wheat | Our Whole Wheat bread dense with roasted walnuts and organic raisins.

Tortano | A beautiful ring of bread that makes a lovely dinner party offering. This bread is made with mashed potatoes (no butter or milk) and is chewy with a fantastic crumb.

Focaccia | It’s a steal of a deal, come get your $5 meal.  An Italian flat bread untraditionally made with mostly whole wheat flour. The focaccia is seasoned with extra virgin olive oil, salt, and various topping creations: ham, cheddar, roasted potatoes, and caramelized onions; roasted vegetables and cheese; gorgonzola, walnuts, and caramelized onions; roasted tomatoes, fresh mozzarella, and pesto; olives, feta, and roasted red peppers.

Buckwheat Cinnamon Rolls | Only buckwheat and whole wheat flours are used in our cinnamon rolls! Rich with sour cream, butter, and eggs, they are nut-free. Try them with or without maple cream cheese frosting. Baked on weekends only.

Babka | Made in the Polish tradition, our Babka is a rich, yeasted dough, twisted with a bittersweet chocolate and cinnamon mixture and baked in a loaf pan. Made during holidays.

Stollen | A traditional German bread flavored with cardamom and cinnamon and studded with rum-soaked currants and candied citrus peels. The baked loaves are double-rolled in sugar and made for the Christmas holiday season only.

Hot Cross Buns | Sweet, yeast-leavened spiced buns made with currants and buckwheat flour. Baked for Easter.

Tsoureki | A traditional Greek, brioche-like braided bread made for Easter. Nested in the middle is a red onion skin-dyed hard-boiled egg. The loaf is covered with a sweet glaze.

Rolls for the Holidays | Flavors include Artisan White, Prairie, and Onion Poppy Seed.