We make artisan sourdough breads…
Our Menu
FRENCH
Classic
Country
*Garlic Herbs
*Pepper Cheese
*Onion Cheese
*Michigander-Choc-Cherry
RYE
Classic Rye
Polish Deli
Pumpernickel
*Harvest
*Seeded
*Swedish Limpa
*Wholewheat & Rye
YEASTED
Pan Cubano
Church Street
Honey Wheat
Sacred Heart Rolls
Brötchen
Cinnamon Rolls
*Brioche
classic French sourdough – $12
Sourdough is a naturally leavened bread, whereby live active cultures consume the gluten to produce bubbles in the dough; because of this process, it has a lower glycemic index and is easier to digest. ************************************************ Ingredients: Hard red whole wheat flour, malted barley flour, starter, salt.
classic Rye sourdough – $13
Rye grain has more soluble fiber, is packed with vitamins and minerals (like selenium & zinc), and has a mildly sweet tanginess, as well as an extended keeping quality. It is a perfect choice for healthy diets. ************************************************ Ingredients: Dark rye locally milled flour, whole wheat flour, starter, salt.
Cinnamon Rolls – $5.95
Decadently delicious sourdough cinnamon rolls are a weekend ritual. The recipe is a tightly kept secret, but we do use the same dough in our doughnut holes. ************************************************ Ingredients: Hard red whole wheat flour, malted barley flour, butter, eggs, starter, pure cane sugar, yeast, salt.
Pan cubano Rustico– $12
Fluffy and light, this is an easy table loaf also great for sandwiches; try it for a grilled cheese and be hooked. This whole wheat sourdough is adapted from Miami bakers’ recipes, as a healthier comfort classic. ************************************************ Ingredients: Hard red whole wheat flour, malted barley flour, water, starter, coconut oil, pure cane sugar, yeast, salt.
Braided Brioche – $15
Mouth watering sourdough brioche is rich, yet light, indulgent, and perfect for brunch. The braids seem too pretty to cut, but when you slice them, they are the basis of true happiness. ************************************************ Ingredients: Hard red whole wheat flour, malted barley flour, butter, eggs, starter, pure cane sugar, yeast, salt.
country French sourdough – $12
Wholegrain, whole-wheat, locally milled, hard red flour gives this loaf a bit more fiber and substance; adding the chops gives it more flavor, and health benefits.
************************************************ Ingredients: Hard red whole grain whole wheat flour, malted barley flour, starter, salt.
the Michigander – $14.50
Classic French sourdough stuffed with dark sweet Bing cherries and semi-sweet chocolate chips made this the ultimate French toast loaf.
************************************************ Ingredients: Hard red whole wheat flour, malted barley flour, dark sweet bing cherries, semi-sweet chocolate chips (sugar, cacao beans, cocoa butter, sunflower lecithin and vanilla), starter, salt.
Brioche buns – $10.50 1/2 doz
Our sourdough brioche shaped into burger buns can handle it all, from juicy all beef patties, to pulled pork, or battered mushrooms; they will make an amazing burger. ************************************************ Ingredients: Hard red whole wheat flour, malted barley flour, butter, eggs, starter, pure cane sugar, yeast, salt.
Pumpernikel rye – $13.50
This continental style dark brown sourdough rye bread is one to love or not; hints of savory and sweet flavors set the stage for pastrami or kraut.
************************************************ Ingredients: Hard red whole wheat flour, rye flour, starter, blackstrap molasses, onion, coffee, salt.
Harvest loaf – $14.50
Wholegrain wholewheat, cranberries, raisins, and walnuts make this bread the perfect pairing for a good soft ripened cheese or whipped honey butter.
************************************************ Ingredients: Hard red whole wheat flour, malted barley flour, walnuts, cranberries, raisins, starter, salt.
Sacred heart rolls – $9 1/2 doz
Our version of soft butter rolls make the best sliders, and their keeping quality is legendary. These superior sourdough dinner staples are the result of 20+ years of R&D. ************************************************ Ingredients: Hard red wholewheat flour, malted barley flour, starter, pure cane sugar, eggs, butter, whole milk, evaporated sourdough yeast, salt.
scones - $4.75
In-house scone Master, Craig, makes daily varieties of sweet scones, each artisanally glazed. Daily staple, lemon blueberry is a favorite, and seasonal variations, like carrot cake with cream cheese icing is a must.
************************************************ Ingredients: Hard red whole wheat flour, malted barley flour, butter, pure cane sugar, Alsa baking powder (sodium bicarbonate, disodium phosphate, vegetable starch), salt.
Church Street– $12
This recipe was inspired by a Market customer and was quickly adapted to our list of staples. It’s a fantastic toast and sandwich bread, made with 15% butter, and 6.5% honey.
************************************************ Ingredients: Hard red whole wheat flour, malted barley flour, starter, butter, honey, milk, yeast, salt.
Polish Deli Rye – $12
This classic grocery rye sourdough bread is flavored with caraway seeds, giving it that instantly recognizable aroma and palate lift.
************************************************ Ingredients: Dark rye locally milled flour, whole wheat flour, malted barley flour, starter, avocado oil, salt, caraway seeds.
Food Truck Menu
‘shroom burger - $15
Our oyster mushroom battered in egg and pan cubano crumbs, deep fried, and served with chips and house-made yum-yum sauce.
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Brioche Ingredients: Hard red whole wheat flour, malted barley flour, butter, eggs, starter, pure cane sugar, water, salt.
Angus Sliders - $16
Two Audley Angus beef patties smothered in smoked cheddar cheese, house-made yum-yum sauce, and a couple bread & butter pickles, and served with chips.
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Heart Roll Ingredients: Hard red whole wheat flour, malted barley flour, butter, eggs, starter, pure cane sugar, water, salt.
Lionsmane Po’boy-$16.50
Our Lion’s Mane Po’boy sandwich starts with tender chunks of mushroom, dipped in egg and pan cubano crumbs, then fried, and comes with chips.
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Brioche Ingredients: Hard red whole wheat flour, malted barley flour, butter, eggs, starter, pure cane sugar, water, salt.
Who are we?
I began my baking journey alongside my great-grandmother, Doris Virginia, who would always greet me with a new outfit and her famous soft rolls. My grandmother, also named Virginia, authored the HOW I HATE TO COOK cookbook, although her daily meals reflected the culinary style of Julia Child, featuring a harmonious balance of components: a salad with peeled tomatoes and cucumbers, two vegetables, one protein, and a starch. Her true passion lay in baking cakes.
My mother, Dorie, crafted signature dishes for special occasions, such as veal cordon bleu and cheesecake, which evoke nostalgic memories. She taught me our family’s Thanksgiving corn pudding recipe, a cherished tradition passed down from the 18th-century celebrations of Major John Ward.
During my college years, I had the opportunity to work with Chef Guy LeRoy and Chef Saito in Buckhead, which fueled my passion for being in the kitchen. A pivotal moment came when I attended Jacques Pepin's book signing in Atlanta, where I was inspired to delve deeper into bread-making. In the decade that followed, I was fortunate to meet numerous French bakers while living in Paris, a journey that included daily “chouquettes” for my loyal shepherd dog.
In 2016, I faced health challenges due to an autoimmune disorder. I discovered that true, artisanal sourdough in Europe did not provoke the painful gut issues I experienced with American bread. This revelation marked the beginning of my quest for truly chemical-free commercial baking, which I formally launched in 2019.
