Everybody loves freshly baked bread, especially hot out of the oven. But we especially love bread that still tastes great long after it’s cooled. Bread that has great texture and crunch, that wears a strong crust on the outside while being soft and fragrant inside. That is filled with wholesome and tasty ingredients that complement it’s overall flavor.
This kind of bread isn’t easy to make, but it’s what do every single day. It takes time to give dough a natural and deep flavor, and a lot of craft and expertise to shape that dough to highlight it’s intrinsic textures and bake it into a delicious loaf of bread. That’s why it takes us 6 hours to make a baguette. But when it only takes 60 seconds for you to eat one, you’ll understand why.
flour, water, salt, yeast
Ours is the classic Parisian baguette. When done right, it’s incomparable and sublime. And the Parisians invented how to do it right. The result is a crisp crackly crust, with a soft but still chewy interior that is shot through with air pockets. It the most versatile bread possible because it goes great with everything, but you have to eat it quick because it’s not made to last.
flour, water, whole wheat flour, rye flour, salt, cracked wheat
This is our daily bread, the workhorse if you will. Named for our neighborhood because this is where our sourdough starter began and where it thrives, this hearty sourdough incorporates whole wheat flour for an extra layer of flavor. We feed our sourdough to favor the production of lactic acid (which is more buttery) rather than acetic acid (more vinegary), so it isn’t an outrageously sour bread.
flour, water, rye flour, dried figs, rye flakes, apple cider, salt, yeast
You know we’re gettin’ figgy with it. The diced dried figs permeating the bread add a lovely touch of sweetness to this medium-bodied rye. The rye flakes add additional rye flavor, and helps to keep the texture from becoming too heavy or dense. A splash of apple cider helps round out the flavors. The overall effect is similar to a raisin bread, which makes it fantastic for your morning toast!
flour, water, walnuts, buckwheat flour, whole wheat flour, salt, yeast
We found a postcard in the Minnesota Historical Society from Wright’s Pure Old Fashioned Buckwheat Flour in Berlin, WI from sometime in the early 1900s, which inspired this bread’s alliterative name. The buckwheat is from local heroes Swany Milling in Freeport, MN. This is a hearty, nutty loaf with a unique purplish color that comes from the buckwheat. Definitely one of our customer favorites.
flour, water, pumpkin seeds, sunflower seeds, flax meal, cracked wheat, rolled oats, rolled rye, salt, rye malt extract
Once upon a time, head baker Solveig wanted to be a weaver, and spent 6 months in Bergen Norway learning the craft. While there, she discovered the rustic hearty breads of the region and fell in love. Our Bergen bread is an homage to the traditional country loaves in Norway, and is filled with wholesome whole wheat and pumpkin seeds, and topped with steel cut oats and sunflower seeds.
flour, water, buttermilk, sugar, salt, yeast
This is one of those breads that is about as straightforward as you can get when it comes to ingredients. Our goal was to create a simple white bread that is pillowy soft, but still has a reasonably sturdy character and nuanced flavor, the kind of bread that really does go perfect with just about everything, and is especially good for stuffing, which is why we make it just about every day before Thanksgiving.
flour, water, eggs, sugar, canola oil, salt, yeast
Challah is one of those breads that calls for a very traditional recipe and technique. The origin of challah comes from Jewish tradition, but that certainly doesn’t stop the rest of the world from enjoying this beautiful style of soft, egg-enriched bread. Our challah is a 4-braid loaf, and is available on Fridays. Turbans (with or without raisins) can be ordered for Rosh Hashanah.
flour, water, pumpernickel meal, rolled oats, levain, salt, yeast
Oats and rye are crops that grow fantastic in northern climes, and our pumpernickel meal comes from Whole Grain Milling in Welcome MN, so this is a bread that celebrates the Great White North. It is a tender medium-bodied loaf with a relatively light crust. We also refer to this as our “ancient grains” loaf, since rye and oats are some of the oldest grains man has farmed. Sorry, no Quinoa here.
flour, water, steel-cut oatmeal, whole wheat flour, brown sugar, butter, salt, yeast
This is as close as we come to white sandwich bread. Only ours is chock full of steel-cut oat and whole wheat goodness, making it tasty and wholesome but still soft and perfectly sliceable. Solveig invented Lunchbox bread when her daughter started kindergarten, because she grew up eating her mom’s homemade oatmeal bread, which was her favorite—and the closest thing she ever got to white bread!
RIVER BEND RUSTIC
flour, whole wheat flour, River Bend cornmeal, rye flakes, salt, yeast
This country style loaf is made from cornmeal we get from locally famous Riverbend farms in Delano, MN. The center of this loaf is oh-so-soft, with a hint of sweetness from the cornmeal, and we give the crust a great crunch by rolling the bread in cornmeal before baking.
RED RIVER VALLEY POTATO FLAX
flour, water, semolina, roasted potatoes, flax meal, butter, salt, yeast
The Red River Valley is a breadbasket-like farming region in northwest Minnesota, and this bread is an homage to three prominent crops grown there: flax, durum, and potatoes. Since it bakes so evenly, it makes for a perfect sliceable pan loaf, and is the bread that we use for our famous meat loaf sandwich in the cafe.
LYNDALE FARMSTEAD RYE
flour, water, rye flour, rye flakes, salt, yeast
The Lyndale Farmstead is a small local park, which was once the home of the famous local park superintendent Theodore Wirth. We like to think this simple country-style loaf would be just the sort of thing that he might have served at his dinner table. It’s a supremely straightforward bread with a strong crust, and a soft interior with deep but not overwhelming rye flavor.
HAPPY TRAILS GRANOLA WHEAT
flour, water, whole wheat flour, granola, olive oil, salt, yeast
Granola: rye flakes, rolled oats, sunflower seeds, almonds, brown sugar, maple syrup, canola oil
Talk about chock full of goodness. But don’t worry, you won’t be using it as a doorstop. This loaf is still nice and soft, and slices perfectly for sandwiches and toast. It’s the bread that wants to go with you everywhere you go, so pack a lunch and hit the trail!