Made using a natural rising agent first cultured in Amagansett in 1965.

A favorite for making French toast, this beautiful loaf is buttery and slightly sweet from its local farm sweet potatoes.

A loaf made with coffee, cocoa and a touch of molasses. We serve this at our bakery topped with fresh ricotta and fruit.

A large loaf packed with black and green olives.

Baked with a combination of bread flour, locally grown rye, salt, pickle brine, caraway seeds and a natural rye starter cultured in southampton over 15 years ago.

Baked with wheat flour then given days to reach maximum flavor and peak fermentation before baking.

Unique pistachio tea loaf baked with cherries.

A touch of a molasses and a rich, flavorful and milky beer called guardsman stout lend a distinct flavor to this delicious, dark-crusted loaf.

A beautifully braided dairy-free loaf made with flour, honey and oil.

Baked with bread flour, freshly milled locally grown oats, rolled oats, local honey and oil.

Puff pastry with raisins, apricots and almond frangipane.

Local organic flint corn polenta, farm peaches and a brown sugar crispy crumb. Available in three sizes.

Long puff pastry twists with za'atar spices.