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Baking Stone Bread

Each of our Baking Stone Breads is hand-crafted and baked fresh right here in our bakery. Our experienced team of veteran bakers takes pride in producing our new line of artisan-style breads. Each bread is given the proper fermentation time, most breads at least 12 hours, to create a flavorful hearty loaf of bread. Our breads are baked with high heat and steam that seals the bread and naturally preserves freshness.

Get the nutrition facts on our entire lineup of Baking Stone Breads.

GARLIC CROWN BREAD Our Garlic Crown Bread starts with our basic lean French dough. The bread is rolled to length and cut into individual pieces. The bread is then brushed generously with liquid margarine and topped with garlic salt and Italian seasoning. The bread is also known as “Pull-a-Part” or “Tear and Share” and is perfect served alongside any pasta. ITALIAN BREAD Our “Baking Stone Italian Bread” is similar to our French bread, but the bread is shorter and wider in size. Italian bread is considered the daily bread and makes a great sandwich or is the perfect side for any meal. BAGUETTE BREAD Baguette bread is a long thin loaf made with our traditional French bread dough. This bread has a crisp outer crust and a soft chewy interior. The outer crust is created by baking the bread at a high temperature while injecting steam into the oven. This bread is best when served with your favorite wine and cheese. PRETZEL BREAD Pretzel bread is a bread pastry of medieval European origin that has the shape of a three-looped knot or twisted braid. Our Baking Stone Pretzel Bread is produced with the same dough that is used when baking soft pretzels. You can now enjoy that great pretzel taste in a loaf of bread. Try this bread with your favorite Dijon mustard and smoked turkey, or tear into pieces and dip into a nacho cheese sauce. FRENCH BREAD French bread is produced from lean, low-fat dough. The dough, along with high heat and moisture during the baking process, gives this bread its signature crisp crust and moist, chewy interior. One of our best sellers! VIENNA BREAD Vienna bread is a sandwich loaf made with our traditional French dough. This bread goes well with any fresh deli meat topped off with your favorite cheese. Vienna bread is lean dough and a great alternative to white bread. FRENCH DEMI ROLLS Our Demi Rolls are a single-serve version of our French bread and are generally used for a French dip sandwich. The roll also makes a great sub sandwich, or is great dipped in your favorite soup dish. JALAPENO & CHEDDAR BREAD This zesty favorite is a combination of cheddar cheese and jalapeño peppers. We take cubes of cheddar cheese that are frozen before we add them to the bread dough. This keeps the cubes whole and when baked, they form large pockets of cheddar cheese throughout the bread. Add in a generous helping of jalapeño peppers and you will see why this bread was voted #1 by all who try it! Our cheddar jalapeño makes a great snack or even better, try this as a grilled cheese sandwich with white cheddar cheese. ASIAGO CHEESE FOCACCIA BREAD This is our most popular loaf of focaccia bread. The bread is topped with 2 ounces of Asiago cheese and baked to perfection. JALAPENO & CHEESE FOCACCIA BREAD One of our specialty focaccia breads overflowing with sharp cheddar cheese and spicy jalapeño peppers. The only thing you’ll need to bring along for this bread is an appetite for flavor. BLACK PEPPER PARMESAN FOCACCIA BREAD This bread blends the flavor of fresh ground pepper and grated Parmesan cheese for a truly unique flavor experience. This bread is best served alongside your favorite salad or sliced into 1-inch-wide pieces and lightly toasted for a gourmet-style bread stick. VEGETABLE FOCACCIA BREAD One of our most colorful loaves of bread in the Baking Stone line. We add generous amounts of thinly sliced tomatoes and onions to create a flavorful loaf of bread. This is great bread as a side or it can make the perfect afternoon snack. ASIAGO BREAD If you like the taste of aged Asiago cheese, you will love this version of our Baking Stone Bread. We mix the cheese right into the dough and then top the bread with it for an explosive flavor of cheese. ROASTED GARLIC BREAD We take our roasted garlic and hydrate it with a mixture of soy oil and water. When added to our Mediterranean bread base, this bakes a strong garlic flavor throughout the loaf. The bread is baked at a high heat along with steam to seal in the garlic flavor. ROSEMARY GARLIC BREAD This bread originates in the Mediterranean region where culinary chefs experimented with rosemary in several dishes, including breads. This is truly an experience served with all wines or used as sandwich bread with smoked turkey. HONEY RAISIN & PECAN BREAD We start off with our basic Mediterranean base and fill it full of whole plump raisins and fresh chopped pecans. We add a hint of honey to give this bread a touch of sweet flavor. If you want an unforgettable breakfast treat, try this bread the next time you’re ready for French toast. Honey Raisin & Pecan bread is excellent when eaten warm and topped with a flavored butter. It would also be wonderful grilled or toasted and then topped with cinnamon honey or apple butter. LIGHT RYE BREAD This bread is produced with rye flour, making it higher in fiber than a traditional wheat bread and stronger in flavor. Molasses and onion powder are added to give this bread a unique flavor. Try this bread when making your favorite grilled cheese sandwich or chicken salad. CARAWAY RYE BREAD Caraway Rye is a version of our Light Rye bread. We add caraway seeds to the dough and also add a generous amount of seeds to the top of the loaf. If you enjoy a strong rye flavor, this is the bread for you. MARBLE RYE BREAD Baking Stone Marble Rye is a dense loaf that is a combination of our Light Rye bread and Pumpernickel. We twist the two breads together to give the loaf a festive “swirl” with double the flavor. This loaf is best when used as sandwich bread. SOURDOUGH FRENCH BOULE Sourdough bread likely originated in ancient Egypt. Our sourdough bread dates back to the “Gold Rush Days” in California. The San Francisco-type sourdough has a unique tang, not found in most other sourdough breads. The term “boulé” is of French origin and refers to the round shape of the bread. This bread has a heavy porous texture and is the perfect slice for any sandwich. PUMPERNICKEL BATARD Pumpernickel is a dark, dense rye bread, made from ground rye flour and wheat flour. Pumpernickel has a milder flavor than our rye and a more porous crumb. The Pumpernickel Batard is mainly used as sandwich bread. PUMPERNICKEL ROUND Our Baking Stone Pumpernickel Round Bread is made with the same formula as all of our Pumpernickel breads. Our round loaf is commonly used by hollowing out the center and filling it with your favorite dip. The bread you remove from the center is torn into small bite-size pieces and placed around the loaf before serving. PUMPERNICKEL FLUTE This bread was introduced to address today’s smaller family who wants to enjoy a great loaf of Pumpernickel bread. It accompanies any meal and is best served warm along with fresh butter. HONEY WHOLE GRAIN BREAD We start with a base of whole wheat flour and whole grain rye meal to create this flavorful bread. Whole grains like oats, flaxseed, sunflower seeds, corn and millet are baked into the bread. Molasses and honey are added to give the healthy bread a sweeter, less bitter flavor than is associated with most whole grain breads. Serve Honey Whole Grain & Seed bread with flavored butters, such as peach-honey butter.

Nothing’s quite as good as bread that’s fresh out of the oven. That’s exactly what’s on all of our shelves...loaves that were baked right here in our store just hours ago. Every day since 1957, our bakers have risen before the sun so they can create a variety of delicious, wholesome, scratch-made breads. They wouldn’t have it any other way. And neither would you.