Zeppole Ciabatta:  Our most popular bread, this long, flat loaf has a dimpled surface that has been lightly basted with olive oil and sprinkled with salt and rosemary for an enticing flavor and aroma. With its slightly chewy texture, it's perfect with soup, salad, pasta and meat dishes, or delicious dipped in olive oil and balsamic vinegar. It's an ideal bread to serve with a great wine and artisan cheese.

Village Loaf:  Approximately 14 inches square, the Village Loaf makes an impressive presentation when served to your family and guests. Basted with olive oil and dusted lightly with salt prior to baking, it has a light, open texture and delightful flavor. Cut horizontally, it is excellent for sandwiches and burgers. In fact, most of our award–winning Zeppole sandwiches are served on this bread. Cut in squares or strips, it's perfect for mopping up the juices from your favorite dishes. The Village Loaf can be purchased as a whole, half or quarter loaf.

Pane di Como:  This bread reflects the Italian style of baking with its thin, crispy crust and soft, moist center. This is a delectable choice for European–style sandwiches and French toast.

Pane Francese  A traditional French baguette with a wonderful wheat flavor, this loaf has a soft, light texture and crisp, crackly crust. Pane Francese is delicious sliced and served with cheese, or cut lengthwise for a traditional baguette sandwich. Available plain, with sesame seeds, poppy seeds or a mixture of both sprinkled on top prior to baking.

Pane Rustica  A hearty Italian loaf made of mixed wheat, white and rye flours, Pane Rustica has a hearty texture and semi–thick crust. It's wonderful for toast or sandwiches.

Honey Multigrain  A dense, complex blend of 10 stone–ground whole grains, sunflower seeds, rolled oats and pure honey, topped with oats prior to baking for a distinctive appearance. It's excellent as table bread, toast or for sandwiches. Also available as a sliced Sandwich Loaf.

Sourdough Round  Leavened with a natural sourdough starter and a small amount of baker's yeast, it has a crispy crust and a distinctively tangy taste reminiscent of yogurt or buttermilk. It's a favorite for sandwiches, toast, with a meal or for snacking and makes an excellent bread bowl for dips, soups, chili and stew. Also available as a sliced Sandwich Loaf.

Sourdough Baguette  The same flavorful dough used for the Sourdough Round is molded into a baguette shape prior to baking. This loaf is a delicious accompaniment to cheese and pate, served with meals or for making baguette sandwiches.

Sourdough Bâtard  A shorter version of the popular baguette, it's our most traditional European–style bread. Leavened solely with a natural Sourdough starter, it goes through a long, cold fermentation to enhance its distinctive sour flavor. The crust is crunchy and slightly sweet. It's a tasty table bread, ideal for dipping and sandwiches.

Ossa Dei Morti ("Bones")  Ossa Dei Morti means "Bones of the Dead," the nickname for this bread, which resembles a femur bone. "Bones" are made with the same dough as the Village Loaf, but they aren't based with olive oil so they have a crispier crust. The bread is airy, light, soft, chewy and slightly sweet, a wonderful accompaniment to any food. Cut horizontally, it's a great change of pace for burgers and sandwiches.

Walnut Michette  Made from the natural sourdough method, this bread has large chunks of walnuts to accent the flavor and texture. It's a dense bread with thick, chewy crust, tasty as toast or with cheese. Zeppole Walnut Michette is baked only on Friday and Saturday.

Challah  This beautiful braided loaf, the traditional Sabbath bread of the Jewish faith, has become a mainstream bread. It's slightly sweet in flavor and is delicious with butter and preserves. It makes a delicious sandwich bread, and it's a favorite for French toast. Available only on Friday.

New York Rye  Our delicious New York Rye is made with medium rye and wheat flours and is flavored in the typical Germanic–style with caraway seeds. New York Rye is the perfect bread for Reuben sandwiches, and is also excellent as toast. New York Rye is only available on Monday.

Traditional Ciabatta  Loaves made of wetter doughs are called rustic breads, such as the Traditional Ciabatta. Certified Organic unbleached wheat flour is used for this rustic Italian Ciabatta. The texture is extremely open, which makes it ideal for tearing, and because the gluten is stretched to the maximum while baking, the bread develops an appealing toasty flavor. The Traditional Ciabatta is delicious with soups and tomato salads, and it makes excellent garlic bread.

Kalamata Olive Ciabatta  The same delicious bread as the Traditional Ciabatta, except that Kalamata Olives are added to the dough prior to baking. It also makes a delectable garlic bread.

Wheat Levain  Levain is bread made by the natural sourdough method, levain being the French word for sourdough. It is a dense bread made with Certified Organic whole wheat flour, which shows complex flavors and textures. The crust is thicker and chewier than other yeasted breads, and the sourdough flavor is milder than the American counterpart. Wheat Levain is excellent as toast and for sandwiches.

Rustic White  This is a great table bread, with a thin, crisp crust and soft, porous texture. It has a slightly sweet flavor and is wonderful for toast and for sandwiches.

Country Baguette   We form organic white bread into a baguette shape for this very dense bread with a thick, crisp crust. It has a unique wheat flavor that is unusual for a white bread.

Chocolate & Cranberry Levain  A unique Holiday bread, crafted with semi-sweet chocolate morsels, sweetened dried cranberries, freshly ground espresso beans, rich cocoa and sourdough starter. Excellent with coffee, as a dessert served with a vintage port, or toasted. Offered for Christmas and Valentine's Day.

Cranberry Walnut Levain  A European sourdough laced with walnuts and sweetened dried cranberries. This bread will complement any holiday meal. Sold for Thanksgiving, Christmas and Easter.

Cranberry Sourdough  Our personal favorite for the holidays, Zeppole Sourdough laced with sweetened dried cranberries. Sold for Thanksgiving, Christmas and Easter holidays

Dresden Stollen  This is the traditional Christmas bread in Germany and Switzerland. A rich, sweet dough with rum, sultanas, candied fruit and almonds, lightly dusted with confectioners' sugar.

Hot Cross Buns  The real deal! Lightly spiced with cinnamon, nutmeg and cloves, raisins and lemon zest. The rolls are cut on top in the form of a cross, brushed with an apricot glaze and lightly iced with fondant icing. Sold for Thanksgiving, Christmas and Easter.

Pull-Apart  Our unique large round loaf that separates into 30 delicious dinner rolls. The Pull-Apart also makes a creative centerpiece for your Thanksgiving, Christmas and Easter buffet or dinner table.

Pane Pasquale  Our version of this Italian Easter Bread is a fragrant, slightly sweet rich egg bread containing finely diced fresh lemons and limes, topped with sliced almonds.

Roasted Potato & Rosemary Boule  A delicious new bread we developed for the Thanksgiving holiday that features potato chunks flavored with fresh rosemary.

Zeppole Panettone  Our version of this Italian treat is a sweet, rich egg bread liberally laced with candied orange, citron and raisins. A traditional Italian Christmas bread, it is customary to put aside a slice to eat on February 3rd, the feast day of St. Bigio, the Protector of the throat. Delicious as French Toast.