| BRANCHESTER |
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A slightly sweet bread with red bran, a tad of molasses and brown sugar. A fine sandwich loaf. Excellent with honey baked ham. Cal: 150; Fat: 1 gram; Sodium: 69mg; Fiber: 3 gram. Available in dinner |
| FIFTY-FIFTY |
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A great way to add the flavor and fiber of wheat to your diet, without the heaviness of traditional wheat. Half wheat, half unbleached white flour. Cal: 78; Fat:1gram, Sodium: 74mg; Fiber: 2gram. Ava |
| GREAT OATS: |
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Our fabulous version of an oatmeal bread! Oat bran, oat groat, oat flakes and oat flour, all in one loaf. Crunchy and a bit sweet. Cal: 82; Fat: 1 gram; Sodium: 74mg; Fiber: 1 gram |
| HEARTY-GRAIN: |
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Our best seller - loaded with 17 different whole grains, including Amaranth the high energy, high nutrition super grain, and flax (recent studies refer to flax as brain food). High in dietary fiber. |
| PLEASANT MOUNTAIN: |
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A light wheat with four whole grains. A fine transitional loaf, if you are going from white to wheats or grains. Cal: 88; Fat: 1 gram; Sodium: 74mg; Fiber: 1 gram. Available in dinner rolls daily (8 |
| PUMPERNICKEL: |
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We blend rye, white and wheat flours, add molasses, caraway seeds and freshly ground coffee. Round or free form. Try it with spinach dip the Best!. Cal: 76; Fat:0; Sodium: 67mg; Fiber: 1 gram. Availa |
| RYE WITH CARAWAY: |
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A traditional moist dense rye Cal: 77; Fat: 0 gram; Sodium: 147mg; Dietary Fiber: 1 gram |
| SOUR DOUGH RYE: |
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We use rye flour (but no caraway seed), plus fresh sour dough starter and lots of fresh onions. Try this with your next corned beef or pastrami - it's sensational! Cal: 51; Fat: 0 gram; Sodium: 66mg; |
| SPELT: |
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Among the original, natural grains known to man, Spelt is not a wheat. Allergic to wheat? You can enjoy this bread without fear. Our spelt is grown in Okemos, MI and is 100% organic. Nuts raisins and |
| SPROUTED WHEAT BERRY: |
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We sprout our own wheat, rye and alfalfa berries for this chewy, high fiber, slightly sweet bread. Peter Hackett, a Rochester artist, deserves the title "extra special" as does his favorite |
| WHOLESOME HARVEST: |
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Invented by a doctor in Troy a few years ago. We've been baking it ever since. Sunflower seed, molasses and seven different flours. Rich in fiber and nutrients. Cal: 159; Fat: 2 gram; Sodium: 47mg; F |
| 100% WHOLE WHEAT: |
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Because we use whole wheat flour, red and white bran; and cracked wheat, this loaf is loaded with natural fiber. For the purist. Cal: 79; Fat: 1 gram; Sodium: 74mg; Fiber: 2 gram |
| BUTTERMILK: |
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An all-time favorite. Its rich, creamy flavor is great toasted. Try it and you'll agree. Cal: 153; Fat: 1 gram; Sodium: 74mg; Fiber: 1 gram |
| HERB: |
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Dill, basil, oregano, garlic, parmesan and extra virgin olive oil. Try it with smoked turkey, lettuce, tomato and dijon mustard. Cal: 84; Fat: 1 gram; Sodium: 80mg; Fiber: 1 gram. Available Thursday, |
| HONEY AND EGG |
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Soft and velvety. Kids love it. The only bread we make with whole eggs (1/2 egg per loaf), skim milk and honey. Melt -in-your-mouth Kaiser, Onion and Plain buns are also made with this batter. Cal: |
| ITALIAN: |
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A very popular bread, loaded with parmesan, garlic, sesame seeds and pure Olive oil. Leftovers (if there are any!) make fine croutons. Superb with Italian dinners. Cal:88; Fat: 1 gram; Sodium: 80mg; |
| ONION POPPY: |
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One of our bakers at the Rochester tore, says this is her favorite. If you're an onion lover, this is the one for your! How to enjoy it? Try it with ham, Boston bib letture, tomato and a good Dijon. |
| POTATO: |
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Idaho potatoes, skins and all, are baked into this old fashioned loaf. |
| ROSEMARY OLIVE: |
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We start with whole wheat and unbleached white flour, and add one sour dough starter. Next comes oil cured black olives and fresh Rosemary. Finally, we top this unusal concotion with cracked black pe |
| SALT RISING: |
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Yor grandparents will remember this bread with affection. Best toasted. This yeast-free bread is made with a corn meal starter. Don't let it aroma put you off-the unusal flavor will entice you. Cal: |
| SOURDOUGH: |
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Using an 11 year old "starter"; this bread has a tangy flavor. Well-traveled customers tell us it is "better than" the original San Francisco sour dough! Cal: 81; Fat: 0; Sodium: |
| SUNNY MILLET: |
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Millet sunflower seed; cracked wheat, rolled oats and sesame seed combine to make this sunshine bread. Marilyn, who bakes at the Plymouth shop claims this is her favorite. Why? "It's crunchy, ha |
| TAVERN BREAD: |
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Imagine our Italian batter brushed with a tangy herb garlic sauce, then topped with parmesan and poppy seeds, and scored to teat apart. An incomparable dinner delight. Warm 5 to 7 minutes in 400 oven |
| VAL'S VEGGIE: |
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This unusual bread is stuffed with freshly grated carrots, zucchini and cabbage, spinach, parsley, onion and celery flakes, plus a touch of garlic. Try this veggie pita sandwich cream cheese, cucumbe |
| WHITE: |
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Old fashioned white, plain and simple. We return the wheat germ which is removed from the flour during the milling process. Puts one in mind of the bread your Mom made when you were a child. Cal: 83; |
| BUCK WHEAT CRANBERRY: |
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For the buckwheat fan. Buckwheat flour buckwheat groat, bunches of dried cranberries, sunflower seed and real maple syrup. Sinfully addicting! Cal: 80; Fat: 1 gram; Sodium: 60mg; Fiber: 1 gram. Avail |
| CIANNAMON APPLE: |
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So popular, we bake it daily. This treat includes tart Romeo apples, plump raisins and cinnamon. A grand family treat. Take it home unsliced, then cut your own THICK slices for superb French toast. C |
| CINNAMON RAISIN NUT (Pecan or Walnut): |
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A slightly new twist on Cinny Apple. We add pecans or walnuts and extra honey (no apples). Wonderful for Sunday Brunch. This loaf sells out on weekends! Cal: 142; Fat: 1 gram; Sodium: 56mg; Fiber: 1 |
| CINNY SWIRL: |
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Can't keep this one on our shelves! Using our Honey and Egg batter, we swirl in a bit of brown sugar and ground cinnamon as we roll it up jelly-roll style. Children and grown-ups alike reach for it. |
| OAT-Y RASIN |
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Our healthy breakfast treat, this bread is filled with rolled oats, oat bran, oat flour, cinnamon, raisins and extra honey. A natural. Cal: 87; Fat: 1 gram; Sodium: 68mg; Fiber: 1 gram. Available Thu |
| ORCHARD'S GIFT: |
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The crown jewel of our breakfast breads (though some use it as a dessert)! Get your taste buds ready for dried apples, peaches, raisins, pears and prunes, plus cracked wheat and wheat flour. A mouth- |
| CHILLI CHEDDAR: |
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A hot number! Fresh Jalapeno peppers and New York white Cheddar, plus other good stuff. Gloria, Rochester store, loves a lot of zip in her life, and swears by this one! Cal: 117; Fat: 1 gram, Cholest |
| DILLY CHEDDAR: |
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No, this is not an orange loaf (did you ever see orange milk?) We use lots of natural white cheddar and plenty of dried drill. Greg, Plymouth shop, loves it toasted "plain and simple." Try |
| DILLY CHEDDAR: |
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No, this is not an orange loaf (did you ever see orange milk?) We use lots of natural white cheddar and plenty of dried drill. Greg, Plymouth shop, loves it toasted "plain and simple". Try |
| ENGLISH-MUFFIN: |
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A bread your grandparents probably remember eating. Makes a crunchy morning toast. Don't expect this to taste like a traditional English muffin! Cal: 72; Fat: 1 gram; Sodium: 76mg; Fiber: 1 gram. Ava |
