La Farine’s breads reflect the careful attention to process found only in the best breads. We start with quality ingredients, add a good dose of time to our fermentations, hand mold every loaf and finish them off with meticulous baking — all with balance of flavor and texture in mind. We feature a broad range of rustic breads that includes sourdoughs, levains, sweets and ryes, and breads for other occasions, from challah to Irish Soda Bread. Whatever your choice, you can rest assured that it was baked fresh that day and is free of preservatives. So, have fun and take a tour of La Farine’s breads.
Rustic Baquette, Sweet Baguette, and Sweet Batard
Characteristics: Don’t let its simple ingredient list fool you…this dough makes a bread rich in flavor and complexity. All of the breads possess a crisp crust and chewy crumb, with the Rustic Baguette winning out as the customer favorite.
Good with: just about anything, from cheeses and hearty dishes to lighter fare. This bread is flexible…and relishes its role as a companion.
Wheat Levain, Wheat-Walnut Levain and Wheat Walnut-Demi Pain
Characteristics: a hearty bread with complexity and character, slightly nutty with a hint of sourness. The Levains possess a crisp crust and chewy crumb…in a word, this bread has teeth!
Good with: excellent with soft-ripened cheeses and fruit, hearty soups and hearty dishes. Our customers say it makes great toast.
Sourdoughs and Kalamata Olive Bread
Characteristics: a moderately sour bread with crisp crust and chewy center. Because of the controlled fermentation of our sourdough, the flavor hints of sourness rather that hitting you with it. The sourdough baguettes and petit pain possess a larger percentage of crust to crumb, while the sourdough rounds and batards are just the opposite. The Kalamata Olive bread is made by simply adding Kalamata olives to the sourdough….with the saltiness of the olives a nice counterpoint to the sourness of the dough.
Good with: substantial cheeses and food dishes, but maybe best eaten the French way…with butter!
Irish Soda Bread and Apricot Soda Bread
Ingredients: Unbleached white flour, buttermilk, sugar, butter, salt, baking soda, cream of tartar, Thompson raisins and golden raisins, caraway seed. (Add organic whole wheat flour and replace raisins with dried apricots for the Apricot Soda Bread).
Characteristics: Savory and sweet, it’s excellent heated up for breakfast. The center is soft and creamy with the dried fruits adding a touch of sweetness.
Good with: excellent with coffee and tea and would be great with a bowl of fruit and yogurt.
Challah, Cinnamon Bread, Cinnamon Currant Bread
Characteristics: The Challah is golden brown on the outside with a soft, chewy crumb, while the Cinnamon Bread, made from the same dough, bursts with cinnamon/ almond flavor. The dough is rolled thin, spread with paste, then rolled into a log and braided ensuring balanced flavor in every bite. For a slight variation and added zest, try the Cinnamon Currant Bread.
Good with: any breakfast meal, or paired with tea or coffee for a light snack. Excellent sliced, toasted and spread with butter.
Rustic Rye Batard and Rye Raisin Rolls
Characteristics: This is a classic country rye, with a hearty crust and complex, chewy center. The natural starter adds a unique tanginess to this bread, with the familiar caraway flavor coming from the seeds. And for another customer favorite, we add sweet golden raisins and a crunchy, cornmeal crust to make delicious, wholesome rolls.
Good with: a great accompaniment to hearty German faire, or anything offering tangy flavors.
La Farine makes delicious seasonal breads available during special holidays. At Thanksgiving, we feature Pumpkin/Sherry Bread and Whole Wheat Cranberry Bread while Christmas features Pannetone and Stollen. All are made with the best ingredients and are preservative free.