Aged Cheddar & Cracked Black Pepper returns as the feature bread this week. A tasty variation on our Pain au Levain, this loaf includes aged cheddar and coarsely cracked black peppercorns; a delicious flavour combination!
New this week on the bread side is Mill Race Wheat is made in the tradition of Pain Complet, i.e. a blend of whole wheat and unbleached white flours. This one is 100% naturally leavened with our wild yeast culture, features a moderately open crumb and a more intense wheat flavour than our other breads. In addition, the crust is coated with toasted sesame seeds. As with most of our breads, the flours in this loaf are locally grown and milled at Arva Flour Mills.
Rhubarb Danish is the feature pastry this week. Fresh rhubarb was procured from Ann Slater. Also available this week are Cinnamon Rolls.
The Focaccias this week are Red Onion & Aged Cheddar and Fresh Tomato & Basil.
To pre-order, direct your request to simon(at)breadtopia.ca
See you there!
Simon
Bread:
- Kalamata Olive Fougasse $3
- Red Onion & Aged Cheddar Focaccia $3
- Fresh Tomato & Basil Focaccia $3
- Ciabatta $3
- Stonetown Pain au Levain $6
- Country (Pain de Campagne) $6
- Mill Race Wheat (Pain Complet) $6.00
- Thames River Grain $6.50
- Aged Cheddar & Cracked Black Pepper $7
- Danish 100% Rye $6
- Whole Spelt Sunflower $7.50
- Pain de Mie $7
- Pita ($3 for 4)
- Hamburger Buns ($4.50/half dozen)
Viennoiserie and Pastry:
- Butter Croissant $2
- Almond Croissant $3
- Pain au Chocolat $3
- Rhubarb Danish $3
- Oatmeal Chocolate Chip Cookie $1
- Ginger Snap Cookie $1
- Granola ($3 for a 1/2 lb bag or $6 for a 1 lb bag)
- Blueberry Lemon Scone $2
- Cranberry Orange Scone $2
- Cinnamon Roll $2
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