Comes on a brioche bun, two fried eggs, aged cheddar, Sicilian pesto and arugula. Add bacon, avocado for an additional charge.

Challah, topped with pears, cranberries mascarpone and local maple syrup.

Topped with apples, pecans, quinoa and mascarpone. Organic, gluten-free.

Farro, quinoa, rolled oats, freekeh, almonds, mixed seeds, coconut, fruit and local maple syrup.

Served with a side of bread, stewed tomatoes, cannellini beans, kale and labne. Add bacon at no charge.

Local honey, greek yogurt or milk. Gluten-free.

Gluten-free.

Raw veggies, quinoa, mixed seeds, mesclun and lemon vinaigrette. Gluten-free.

Sweet potato, lentils, farro, quinoa, radish, fennel, mesclun and toum.

Kohlrabi, radicchio, radish, croutons, parmigiano and white anchovy vinaigrette.

Cucumber, tomato, feta, herbs, croutons, mesclun and red wine vinaigrette.

Heartland grain, roasted turkey, Havarti, zhoug, lemon aioli, tomato and mesclun. Make it gluten-free at no charge.

Marble rye, house-made pastrami, Emmentaler, pickled slaw and spicy mustard. Make it gluten-free at nj charge.

Rivendale squash, apples, manchego and radicchio. Make it gluten-free at no charge.

On sprouted spelt, farm greens, roasted peppers, goat cheese and herb vinaigrette. Gluten-free.

Sourdough, fresh mozzarella, basil, pesto and arugula. Gluten-free.

Red fife aged cheddar, local apple butter and arugula. Make it gluten-free at nj charge.

Sesame semolina, Sicilian pesto, olive oil-packed tuna, cheddar, arugula and pickled red onions. Gluten-free.

On pizza Bianca, pork belly, slow-cooked broccoli, pickled peppers and lemon aioli.

Cucumber, tomato, radish, herbs and seeds on the red fife. Add egg for an additional charge.

House jam on red fife.

Banana, local honey, mixed seeds on 8 grain 3 seed.

Yogurt, capers, herbs, spring onion served on pumpernickel bread.

Selection of ripe and ready cheeses.

Seasonal vegetarian spreads and snacks.

Selection of curated salami and accompaniments.

Pain au Levain is considered the quintessential French sourdough bread. To give ours its rich and complex flavor, we mix wheat and white flour, then add our levain sourdough starter. It's honeycomb crumb and delicate tang make it very versatile. The farm bread is the perfect complement to a soup or stew, and it makes a delicious sandwich.

5 lb. Our flagship bread, the Mt. Athos is made using a germ restored wheat sourdough, which gives the bread its dark color. This chewy, dense bread is great as a table loaf accompanied by olive oil or cheese, but it's distinct crust also makes it an excellent choice for breakfast toast, or sliced and used for sandwiches.

Our flagship bread, the Mt. Athos is made using a germ restored wheat sourdough, which gives the bread its dark color. This chewy, dense bread is great as a table loaf accompanied by olive oil or cheese, but it's distinct crust also makes it an excellent choice for breakfast toast, or sliced and used for sandwiches.

Red fife bread has a wonderful nutty, slightly sweet flavor that works well in many settings. Our red fife batard is made using organic heritage red fife grain grown on our own land in Arizona. The entire milling process is done in-house using traditional stone-ground milling equipment. Natural levain (sourdough) starter is added, giving this loaf a subtle, tangy bite. Use it in place of traditional sourdough bread, paired with your favorite meats and cheeses, or simply toast and enjoy.

Our sourdough loaf is made in the tradition of the old-style San Francisco breads. In place of commercial yeast, it's made with a live fermented culture of flour and water (sourdough starter), which acts as a natural leavening agent. As a result, this bread requires extra time, which also helps to uncover a flavor more complex and distinct than other breads. Once baked, it has a crackling, crisp crust, a wonderful sourdough tang, and a chewy texture that pairs well with just about anything. Try it in place of your usual sandwich bread or grilled cheese.

1.5 lb. Our sourdough loaf topped with sesame, poppy and fennel seeds.

1.5 lb. Cracked wheat, cracked rye, cracked barley, corn grits, millet, whole wheat and whole rye; seeds are flax, sunflower, poppy.

1.5 lb. The sprouted spelt is a new spin on an old classic. To create this loaf, we took our famous Mt. Athos and added spelt berries (sprouted in-house) throughout. The process of sprouting partially breaks down the starch in the grain, which aids indigestion. Sprouting also decreases the carbohydrate content and increases fiber content. This loaf is made with the same germ-restored wheat we use for our Mt. Athos, which provides a delicious wheat aroma and a nutty, earthy flavor. Our sprouted spelt bread is topped with flax and millet before baking for added health benefits, making it one of our most hearty loaves.

2 lb. Poolish starter the sprouted spelt is a new spin on an old classic. To create this loaf, we took our famous Mt. Athos and added spelt berries (sprouted in-house) throughout. The process of sprouting partially breaks down the starch in the grain, which aids indigestion. Sprouting also decreases the carbohydrate content and increases fiber content. This loaf is made with the same germ-restored wheat we use for our Mt. Athos, which provides a delicious wheat aroma and a nutty, earthy flavor. Our sprouted spelt bread is topped with flax and millet before baking for added health benefits, making it one of our most hearty loaves.

1.5 lb. Both the shape and texture of Paesano beg you to rip it apart and dunk it into the best olive oil or sauce you can get your hands on. Similar to ciabatta, our Paesano loaf has a porous, chewy interior, which is enclosed in a slightly crunchy, cornmeal-dusted crust. With its modest appearance, Paesano is by no means the most beautiful loaf in our bread lineup, but it is perhaps the most versatile. It pairs particularly well with Italian meals.

1.5 lb. This hearty wheat bread is infused with organic, local grains, as well as whole toasted pumpkin seeds. A touch of honey adds a subtle sweetness balanced by the grains and whole wheat flour. This versatile, soft crusted loaf is topped with even more pumpkin seeds, oats and cornmeal, adding a crunchy texture and nutty flavor.

1.5 lb. If you're looking for a loaf of bread with a deep, earthy flavor, look no further than our seeded rye. Loaded with caraway seeds, our rye bread is dense, moist, and chewy without being tough. Its sturdy texture and lightly sour flavor provide the perfect pairing for a thick spread of cream cheese or sweet butter. It's also the perfect thick, sturdy piece of bread you need to make a world-class Reuben sandwich. But with layers of sophisticated flavor, our seeded rye tastes just as good with butter and jam at breakfast. Bursting with flavor and texture, it's perfect with just about anything. Whoever said rye bread can't be versatile?

1.5 lb. Our sesame semolina is made with 90% semolina flour, traditionally used to make pasta. The semolina dough gives this loaf its density, chewiness, and rich golden color. The dough is then rolled in loads of unhulled sesame seeds that, once toasted, give this bread its nutty taste. The sesame semolina is particularly well-suited for an Italian meal or used as the foundation for your favorite grilled cheese sandwich. It's flavors come through best when served warm.

Ciabatta, or slipper in Italian, is the perfect combination of rustic, country-style texture and delicate, exquisite taste. This traditional Italian-style bread boasts a chewy exterior and an airy, open crumb that's speckled with tons of irregular air holes. The ciabatta was created to be used as a sandwich loaf, and we recommend putting ours to the test. Slice lengthwise, and pile it high with your favorite cheese and cured meats. It can also be used for dipping in soups and stews, grilled and drizzled with olive oil, or in your breadbasket alongside a scoop of butter.

To prepare our traditional pumpernickel loaf, coarsely ground whole grain rye flour is gently infused with molasses, resulting in a bread that is both slightly sweet and slightly sour. The interior is dense and hearty in texture with a thick, chewy crust. Served alongside your favorite soup for a perfect way to warm up on a cold winter evening, or pair it with cream cheese, smoked salmon, and thinly sliced tomato. You won't believe how those flavors marry!

Two lbs, poolish starter.

Our olive farm loaf is made using the same dough as our farm bread. Salty, briny Kalamata olives add a depth of flavor to the loaf, and just enough saltiness to keep you coming back for more. With a quarter pound of olives in each loaf, this bread is a meal in itself. We recommend also trying it with pasta, or dipped in hummus.

Fresh, aromatic rosemary makes this loaf slightly sweet, while extra virgin olive oil lends a moist, tender crumb. The distinct flavor of this bread pairs perfectly with red meat like lamb and serves as the perfect complement to a grilled seafood meal. To impress guests at your next dinner party, add bite-sized pieces of our rosemary olive oil to a charcuterie board alongside slices of prosciutto and gouda cheese. And if you manage to find yourself with a few stale slices, cut into cubes, drizzle with olive oil and bake for a delicious addition to a Caesar salad.

1.5 lbs, locally grown wheat at rivendale farms, levain starter.

1.5 lb, topped with olive oil.

12 oz. Made in house daily.

1 lb. Kalamata olives, levain starter.

1 lb. Levain starter.

1 lb. Flax and millet seeds, levain starter.

1.5 lb. Our chili cheddar loaf is a soft, moist bread with a crispy, chewy exterior. Under a beautiful, golden brown top is our bakehouse sourdough, sprinkled with rich Vermont sharp cheddar cheese that is both shredded and cubed, along with thin slices of fresh jalapeno for a spicy kick. Serve alongside homemade chili, as the base for a spicy grilled cheese sandwich, or toast a slice and enjoy it with eggs for breakfast.

1.5 lb. Our pecan cranberry loaf is loaded with more than 1/2 lb. of tart, dried cranberries and toasted pecans, all held together by a small amount of naturally leavened bread. The result is a complex, dense bread with an intense crust, and a flavor that is first rich and nutty, quickly followed by the chewy sweetness and surprising tang of the cranberries and sourdough. Each slice of our pecan cranberry brings a new pattern of fruit and nuts but is consistently crusty on the outside and chewy on the inside. This dense delicacy is best when served fresh, warm, and smothered in butter, but we also recommend it for breakfast french toast, with creamy goat cheese, fruit preserves, or as the base for a turkey sandwich.

1.5 lb. Our pecan raisin loaf is loaded with more than 1/2 lb. of jumbo Chilean raisins and toasted pecans, all held together by a small amount of naturally leavened bread. The result is a complex, dense bread with an intense crust, and a flavor that is first rich and nutty, quickly followed by the chewy sweetness of the raisins. Each slice of our pecan raisin brings a new pattern of fruit and nuts but is consistently crusty on the outside and chewy on the inside. This dense delicacy is best when served fresh, warm, and smothered in butter, but we also recommend it for French toast!

1.5 lb. Loaded with bold, nutty Parmigiano-Reggiano cheese and sharp crushed black Tellicherry peppercorns, one bite of this savory bread will leave your mouth pleasantly tingling. The Parmigiano Reggiano is savory-sweet, while the peppercorn provides a subtle spiciness. Once baked, cubed Parmesan creates cheese pockets throughout the bread that gives a smooth contrast to the shattering crust and crumb. This dense, flavorful bread is the perfect accompaniment to an Italian style meal. It's also delicious toasted and spread with sun-dried tomato tapenade or fresh pesto.

Serves 6-10. Contains 2 lb. of cheese. Barber's English cheddar, Ermitage brie, aged manchego, aged Gruyere, Eat This bacon marmalade, raisins on the vine, flatbread.

Serves 6-8. Contains 2 lb. of cheese. French bonde d antan chevre, bleu d'auvergne, delice de bourgogne, comte, black cherry confit, cocktail olive mix.

Serves 6-8. Contains 1.5 lb. of cheese, 6 oz. of meat. Milton creamery prairie breeze, red rock blue, lazy farmstead brie style, Vermont, bonne bouche, Molinari salami, eat this bacon marmalade, Hayden red fife crackers.

Serves 1-14. Contains 2 lb. of cheese, 1.5 lb. of meat. Romano Pradera Gouda style, English stilton, Leonora chevre, brie Fermier, prosciutto di parma, speck alto Adige, red table meats, quicos (giant crunchy corn), Marcona almonds, bonnie's fig jam, fresh baguette selection.

On mount athos, fontina, tallegio, arugula and fig jam.

Served with a slice of bread.

Served on pain de mie. Make it gluten-free for an additional charge.

Served on pain de mie. Make it gluten-free for an additional charge.

Served on pain de mie. Make it gluten-free for an additional charge.

Served on pain de mie. Make it gluten-free for an additional charge.

Chocolate whole-grain waffle.

Chocolate whole-grain waffle topped with fruit.

Mussels in a marinade.

White tuna in olive oil.