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An alsatian specialty consisting of flat bread, creme fraiche, smoked bacon and thinly sliced onions.
Always something new and different. Soups include: butter nuts squash, wild mushroom and sherry, truffle leek and potato, Italian wedding stew, tomato basil.
Each day--a new open faced sandwich on a bread of the baker's choice. Examples include: classic BLT, smoked ham, gruyere and bechamel, oven roasted vegetables and wild local mushrooms.
A combination of whole wheat and sifted wheat flour, a wheat sourdough (levain), salt and water.
A hearty old world bread made with the finest local grains from great river organic milling company in fountain city. A 5 pound loaf made with a starter that is perpetuated using the same organic wheat flour, salt and water.
A combination of rye and wheat flour give this naturally leavened bread a complex, earthy tone that lends itself beautifully to cheese or just on its own.
Rye and wheat flours are blended with a natural levain and sesame, flax, millet, oats, sunflower seeds and pumpkin seeds.
A classic on the tables in Europe, --a mild levain lends a wonderful note to this nutty, sourdough. We add a touch of yeast for lightness, salt and water.
Menu for Patisserie 46 provided by Allmenus.com
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