Wheatfields Bakery

albacore tuna and herbs, garden greens and fresh mayonnaise on country French

choose from: swiss, provolone, goat, white cheddar, fresh mozzarella, maytag blue or manchego grilled on wheatfields sourdough

marinated mushroom cap with provolone, tapenade, caramelized onions, wilted kale, oil and vinegar on ciabatta

baked marinated tempeh with Swiss, sauerkraut, our thousand Island dressing and grilled on sourdough rye

topped with Swiss cheese, roasted red peppers, garden greens, aioli, red onions, oil and vinegar on baguette

layered with ham, manchego, garden greens, roasted red and marinated bell peppers, oil and vinegar on baguette

accompanied by roasted red peppers, garden greens, red onions, oil and vinegar on kalamata olive bread

topped with garden greens, fresh mayonnaise and whole grain mustard on sourdough rye

Turkey breast roasted daily, accented with garden greens and fresh mayonnaise on walnut sage bread

served with horseradish, garden greens, fresh mayonnaise on country French

dressed with fresh mayonnaise, oil, vinegar and grilled on a baguette

organic peanut butter. Choose from strawberry jam or grape jelly on country French

goat cheese, pesto, tapenade, roasted red peppers, caper berries, red onions and olive oil with assorted breads

layered hard-boiled eggs, provolone, roasted zucchini and red peppers, sprouts, red onions and aioli on baguette

accompanied by garden greens, red onions and fresh mayonnaise on country wheat

soup and salad served with bread

price vary

price vary

price vary

the heartiest in our pain au Levain series and about as fundamental as bread can be 100% organic wheat, ground between natural granite millstones and baked on the hearth of a wood-fired oven. Made with its own three-step whole wheat starter

the French standard. A crisp crust and an open, irregular crumb with lots of yeast fermentation flavor makes ours a true classic. Great for sandwiches, crostini, or on its own

most bread is made with water. This one uses free state brewing company's oatmeal stout and ad astra ale instead, enhancing both color and flavor. Id not required for purchase

as Italian as the baguette is French. Ciabatta is a somewhat flat, somewhat rectangular loaf with a wildly open crumb.ours has complex flavor due to the use an overnight yeast sponge. We add a touch of extra virgin olive oil

our flagship pain au Levain. Naturally leavened and made with our organic unbleached flour combined with stone ground wheat and rye

made with more whole grain than either our wheatfields sourdough or country French and like them, is naturally leavened and relies on a long and cool final rise

wheatfields sourdough, generously studded with ripe Kalamata olives. Maggie glezer - artisan baking across America- calls ours by far the best. Thanks, maggie. Available as either a regular boule or a mini Too big to be called a roll, to small for a loaf

naturally leavened wheat sough loaded with whole sprouted wheat, oats, flaxseed and sunflower seeds making it just a bit crunchy

a simple loaf of everyday French bread. Unbleached flour, a scant touch of rye; made with a yeast preferment. Really not so ordinary

choose from our plain or rosemary versions every day. our rustics are made with a very wet dough that gets lots of fermentation time, yielding these roughly round crusty loaves with rich flavor and irregular crumb. Risen with bakers' yeast and levain

wheatfields interpretation of another southern Italian classic. Durum wheat flour gives this bread a golden hue and a chewy crumb. We bake semolina baguettes, loaves and rolls. Some get topped with sesame seeds, others with a poppy-sesame mix. Yet others are left naked

the classic deli bread is great for Reuben, pastrami and ham and Swiss sandwiches. Pretty good with smoked salmon, too. Our seeded version has both black and brown caraway. On certain days, we offer seedless and fruited versions

our friends at heartland mill in western Kansas provide us with our stone-ground whole grain flour milled from an ancient variety of wheat

another of our classic naturally leavened breads, here with the addition of organically grown and steel-cut oats

we bake wheat and white versions, both naturally leavened. Have it toasted at breakfast, of course, but also with soft goat cheese spread atop

country French with walnuts and fresh sage. We serve our immensely popular No. 9 sandwich on this bread. The sage and walnuts complete the turkey-cranberry flavor complex our everyday is thanksgiving bread

mildly but distinctly sour. Just our unbleached flour and a hint of rye, leavened with wheatfields own sourdough culture

we make rolls from several of our doughs French, black and tan ale, Semolina and the always-popular ciabattine