Panem Domus - The name translates loosely as "House Bread" or Bread of the House. This is our classic white sourdough round with a crisp, chewy crust and light, open crumb. Just a great all around everyday bread.
Panem Domus Mini - A smaller classic white sourdough round for those with smaller appetite, less counter space, or commitment issues.
Honey Oat Sandwich Bread - Made with a heap of local organic oats and a touch of local honey, this is a hearty, lightly sweet loaf made for slicing. Great for toasts or sandwiches, top it with just about anything.
Cinnamon Raisin Bread - This one has been a labor of love. Packed with delicious local Maple Syrup, organic raisins, and powerful dose of cinnamon, this bread makes the most amazing addition to your breakfast table. It makes incredible French Toast or you can keep it simple, just toast and spread with butter and you won't go wrong.
Yankee Cornbread - We have been getting a lot of queries and requests for Anadama bread. This simple loaf of flour, cornmeal, yeast, and molasses has graced New England kitchens for years, and now we have developed a version of our own that we are calling Yankee Cornbread. First, let me say this isn’t your grandma’s Anadama. Ours is fully fermented and vegan. Made with Main Grains Corn Polenta for a bit more texture in the crumb and we added a touch of maple for sweetness.
Honeyed Cardamom Rye - This Light Rye Sourdough has a touch of sweetness from local honey and the addition of cardamom adds a beautiful aromatic character that elevates the bread to a whole other level. Not a fan of Rye breads? This one just might win you over if you give it the chance.
Sourdough Crackers - These are made from fully fermented Sourdough blended with Extra Virgin Olive Oil, sea salt, herbs and spices. With a nice sourdough tang, they pair well with cheese, hummus, or whatever your favorite toppings might be. But they are also great for straight-up snacking. They come in all these great flavors: Sea Salt, Sea Salt and Black Pepper, Garlic and Black Pepper, Rosemary, Rosemary and Sea Salt, Sesame, and Lavender. Everything (you know, like the bagels?), Parmesan, Cheddar, PepperJack, and Herbes De Provence (phew, that's a lot of flavors...)
Parmesan Bread - This is a fully fermented sourdough made with a heap of parmesan cheese. This is a hearty, rich, flavorful bread, not for the weak of heart (no, seriously, there’s so much cheese in it...).
Sweet and Salty Braeds - This is a fully fermented sourdough loaf, lightly sweetened with maple syrup and topped with coarse ground sea salt to balance the whole thing out.
Seedy Sourdough Round - Our lovely fully fermented sourdough is featured here jam-packed with Flax, Sesame, and Poppy seeds making a subtle but sexy difference, and then coated in more seeds: for when you want your bread to boost your seed and protein intake. The seeds add a nice earthy flavor and texture.
Semolina Batard - A fermented loaf with a heavy dose of rich, toasty, semolina flour. The Semolina lends a lovely granular texture and a sweet, nutty flavor to the crumb while also giving the crust just a bit more crunch than our white loaf.
Rye Hearth Bread - A lovely, dense, and delicious loaf of crusty rye bread. Do I really need to say more?
Baguette - Ok, if you want to get all technical about it, this isn't really a baguette but it is a distant American cousin. This is a 1 pound fully fermented loaf. Long, thin and crusty, they are great for just about any meal (okay, maybe not sandwiches, unless you like really small ones…) Their fatal flaw is that, due to their shape and size, they don’t keep as well as our Boule. Best eaten on the day they are baked, they also freeze well for later. We make ours in 3 styles, "traditional" Epi (an old world pull apart style, cut to resemble a sheaf of wheat), and Semolina.
Wallop! - Wallop is a beautiful, fully fermented multi-grain loaf made with a huge dose of local, craft brewed dark beer and a touch of maple to soften the bitterness of the beer. It bakes up dark and crusty with a full but mellow flavor that matches beautifully with winter soups, stews and roasts (but it also makes brilliant toast and sandwiches too!). Even Bloo loves this one so I am certain you will too. - Comes in Standard size or Mini!
Roasted Garlic Bread - This is a version of our Panem Domus, infused with sweet, aromatic roasted garlic. This loaf is just incredible. And so good for you too! If you're like us and love garlic this loaf will not disappoint. And if you're on the fence the mellow sweetness of the roasted garlic will knock you right off.
Polenta and Green Chile - We have taken our fully fermented Sourdough and added Roasted Green Chiles from our friends at Andrews Farm, right here in Gardiner. ME and a locally grown corn Polenta from Maine Grains in Skowhegan. Slightly spicy with a wonderful crunch, this bread brings a taste of the Southwest here in New England. This bread will pair well with chili, soups and stews (or just about anything really...). It also makes a wonderful sandwich and just about the best toast ever.
Charlie, The Chocolate Bread - Charlie is a Savory Chocolate Sourdough loaf. This is no patisserie confection, no delicate flower. A hearty spiced loaf loaded with chocolate, black pepper, and cinnamon, it bears greater resemblance in flavor to a Mole than to dessert (think, Mexican Pumpernickel). It's not for the faint of heart. That said it is also loaded with bittersweet chocolate chips that add a balancing sweetness. This loaf will pair well with roasted pork or chicken, heavily spiced foods, foods with a bit more backbone if you will. But it also plays well with sweet foods when given the chance.
Folio - Our Folio rolls are a fully fermented sourdough made with Maine Grains 75% extraction wheat flour, nutty and delicious. Folio, from the Latin "folium" - meaning leaf, is these days used when talking about the pages of books. And these crisp and lovely rolls long to be opened like a good book on a breezy summer afternoon. Hence, Folio. Pair them with just about anything but especially soups, soft cheeses, or maybe just butter. 4 large rolls to a package.
Honey White Sandwich Bread - Yep, we've reimagined that classic American sandwich loaf as a fully fermented sourdough. This stuff is soft and a little sweet, with a touch of honey and just enough chew to keep your sandwiches together.
Whole Wheat Sandwich Bread - Our Sourdough Sandwich bread made with 100% Main Grains Whole Wheat Flour is sweet, complex, and full of whole grain goodness. D is over the moon about this one so you know it's got to be good!
Rye Sandwich Bread - Yep, we've done it again. This is a fully fermented sourdough sandwich loaf with a beautiful open structure (for a rye...), soft crust and plenty of rich rye flavor.
Pepper Parmesan Sandwich Bread - A rich and savory, cheesy sandwich bread with a healthy dose of Black pepper. Need we say more?
Ceres - Whole Grain Multi-Grain sandwich loaf we are calling Ceres after the Roman Goddess of grain. Made with a blend of Whole Wheat, Whole Rye, Whole Spelt, and Whole Oat flours this is a robust and deliciously nutritious loaf that will work well with just about anything.
Sourdough Bagels - Fully fermented sourdough, boiled and baked just like they should be. Plain, Sesame, Sea Salt, Poppy Seed, Everything, Cinnamon, and other flavors available - Sold by the single flavor ½ dozen.
Flatbreads (Flour Tortillas) - Hand-rolled, unleavened flatbreads. Eight Large (8"-10") or Ten Small (4"-5")
Fougasse - the French cousin to focaccia. Ours is brushed with Extra Virgin olive Oil, dusted with Sea Salt and Rosemary, and cut to resemble a stalk of wheat
Stuffed Fougasse - Our fougasse dough, filled and folded. Varieties include greek olive and Blue Cheese and Pecan.
Piatta - Our fougasse dough becomes lovely little flatbreads with parmesan and thyme. Great for eating right out of hand.
Panem Domus Mini - A smaller classic white sourdough round for those with smaller appetite, less counter space, or commitment issues.
Honey Oat Sandwich Bread - Made with a heap of local organic oats and a touch of local honey, this is a hearty, lightly sweet loaf made for slicing. Great for toasts or sandwiches, top it with just about anything.
Cinnamon Raisin Bread - This one has been a labor of love. Packed with delicious local Maple Syrup, organic raisins, and powerful dose of cinnamon, this bread makes the most amazing addition to your breakfast table. It makes incredible French Toast or you can keep it simple, just toast and spread with butter and you won't go wrong.
Yankee Cornbread - We have been getting a lot of queries and requests for Anadama bread. This simple loaf of flour, cornmeal, yeast, and molasses has graced New England kitchens for years, and now we have developed a version of our own that we are calling Yankee Cornbread. First, let me say this isn’t your grandma’s Anadama. Ours is fully fermented and vegan. Made with Main Grains Corn Polenta for a bit more texture in the crumb and we added a touch of maple for sweetness.
Honeyed Cardamom Rye - This Light Rye Sourdough has a touch of sweetness from local honey and the addition of cardamom adds a beautiful aromatic character that elevates the bread to a whole other level. Not a fan of Rye breads? This one just might win you over if you give it the chance.
Sourdough Crackers - These are made from fully fermented Sourdough blended with Extra Virgin Olive Oil, sea salt, herbs and spices. With a nice sourdough tang, they pair well with cheese, hummus, or whatever your favorite toppings might be. But they are also great for straight-up snacking. They come in all these great flavors: Sea Salt, Sea Salt and Black Pepper, Garlic and Black Pepper, Rosemary, Rosemary and Sea Salt, Sesame, and Lavender. Everything (you know, like the bagels?), Parmesan, Cheddar, PepperJack, and Herbes De Provence (phew, that's a lot of flavors...)
Parmesan Bread - This is a fully fermented sourdough made with a heap of parmesan cheese. This is a hearty, rich, flavorful bread, not for the weak of heart (no, seriously, there’s so much cheese in it...).
Sweet and Salty Braeds - This is a fully fermented sourdough loaf, lightly sweetened with maple syrup and topped with coarse ground sea salt to balance the whole thing out.
Seedy Sourdough Round - Our lovely fully fermented sourdough is featured here jam-packed with Flax, Sesame, and Poppy seeds making a subtle but sexy difference, and then coated in more seeds: for when you want your bread to boost your seed and protein intake. The seeds add a nice earthy flavor and texture.
Semolina Batard - A fermented loaf with a heavy dose of rich, toasty, semolina flour. The Semolina lends a lovely granular texture and a sweet, nutty flavor to the crumb while also giving the crust just a bit more crunch than our white loaf.
Rye Hearth Bread - A lovely, dense, and delicious loaf of crusty rye bread. Do I really need to say more?
Baguette - Ok, if you want to get all technical about it, this isn't really a baguette but it is a distant American cousin. This is a 1 pound fully fermented loaf. Long, thin and crusty, they are great for just about any meal (okay, maybe not sandwiches, unless you like really small ones…) Their fatal flaw is that, due to their shape and size, they don’t keep as well as our Boule. Best eaten on the day they are baked, they also freeze well for later. We make ours in 3 styles, "traditional" Epi (an old world pull apart style, cut to resemble a sheaf of wheat), and Semolina.
Wallop! - Wallop is a beautiful, fully fermented multi-grain loaf made with a huge dose of local, craft brewed dark beer and a touch of maple to soften the bitterness of the beer. It bakes up dark and crusty with a full but mellow flavor that matches beautifully with winter soups, stews and roasts (but it also makes brilliant toast and sandwiches too!). Even Bloo loves this one so I am certain you will too. - Comes in Standard size or Mini!
Roasted Garlic Bread - This is a version of our Panem Domus, infused with sweet, aromatic roasted garlic. This loaf is just incredible. And so good for you too! If you're like us and love garlic this loaf will not disappoint. And if you're on the fence the mellow sweetness of the roasted garlic will knock you right off.
Polenta and Green Chile - We have taken our fully fermented Sourdough and added Roasted Green Chiles from our friends at Andrews Farm, right here in Gardiner. ME and a locally grown corn Polenta from Maine Grains in Skowhegan. Slightly spicy with a wonderful crunch, this bread brings a taste of the Southwest here in New England. This bread will pair well with chili, soups and stews (or just about anything really...). It also makes a wonderful sandwich and just about the best toast ever.
Charlie, The Chocolate Bread - Charlie is a Savory Chocolate Sourdough loaf. This is no patisserie confection, no delicate flower. A hearty spiced loaf loaded with chocolate, black pepper, and cinnamon, it bears greater resemblance in flavor to a Mole than to dessert (think, Mexican Pumpernickel). It's not for the faint of heart. That said it is also loaded with bittersweet chocolate chips that add a balancing sweetness. This loaf will pair well with roasted pork or chicken, heavily spiced foods, foods with a bit more backbone if you will. But it also plays well with sweet foods when given the chance.
Folio - Our Folio rolls are a fully fermented sourdough made with Maine Grains 75% extraction wheat flour, nutty and delicious. Folio, from the Latin "folium" - meaning leaf, is these days used when talking about the pages of books. And these crisp and lovely rolls long to be opened like a good book on a breezy summer afternoon. Hence, Folio. Pair them with just about anything but especially soups, soft cheeses, or maybe just butter. 4 large rolls to a package.
Honey White Sandwich Bread - Yep, we've reimagined that classic American sandwich loaf as a fully fermented sourdough. This stuff is soft and a little sweet, with a touch of honey and just enough chew to keep your sandwiches together.
Whole Wheat Sandwich Bread - Our Sourdough Sandwich bread made with 100% Main Grains Whole Wheat Flour is sweet, complex, and full of whole grain goodness. D is over the moon about this one so you know it's got to be good!
Rye Sandwich Bread - Yep, we've done it again. This is a fully fermented sourdough sandwich loaf with a beautiful open structure (for a rye...), soft crust and plenty of rich rye flavor.
Pepper Parmesan Sandwich Bread - A rich and savory, cheesy sandwich bread with a healthy dose of Black pepper. Need we say more?
Ceres - Whole Grain Multi-Grain sandwich loaf we are calling Ceres after the Roman Goddess of grain. Made with a blend of Whole Wheat, Whole Rye, Whole Spelt, and Whole Oat flours this is a robust and deliciously nutritious loaf that will work well with just about anything.
Sourdough Bagels - Fully fermented sourdough, boiled and baked just like they should be. Plain, Sesame, Sea Salt, Poppy Seed, Everything, Cinnamon, and other flavors available - Sold by the single flavor ½ dozen.
Flatbreads (Flour Tortillas) - Hand-rolled, unleavened flatbreads. Eight Large (8"-10") or Ten Small (4"-5")
Fougasse - the French cousin to focaccia. Ours is brushed with Extra Virgin olive Oil, dusted with Sea Salt and Rosemary, and cut to resemble a stalk of wheat
Stuffed Fougasse - Our fougasse dough, filled and folded. Varieties include greek olive and Blue Cheese and Pecan.
Piatta - Our fougasse dough becomes lovely little flatbreads with parmesan and thyme. Great for eating right out of hand.