BreadsBob's Well Bread Bakery
Breads1. Pain au Levain
Pain au Levain: Our signature Country Loaf. 100% organic flour, sea salt and water
2. Rosemary Olive Oil
Rosemary Bread: Pain au Levain mixed with fresh Rosemary and local olive Oil.
3. Pain aux Lardons
Pain aux Lardons: Pain au Levain with the addition of rendered slab bacon lardons and some bacon fat.
Olive Bread: Pain au Levain with oil-cured Moroccan black olives, green Castlevetrano olives, herbs de Provence and lemon zest.
Raisin bread: Pain au levain with local raisins.
Walnut Bread: Pain au Levain with toasted local walnuts.
7. Kampot Pepper with Asiago Cheese
Kampot Pepper with Asiago cheese: Pain au Levain with a blend of red, black and white Cambodian Kampot peppercorns and grated Asiago cheese.
8. Sesame Sourdough
Sesame Sourdough: Traditional white sourdough, crusted with black and white sesame seeds.
Ciabatta: is a traditional Italian white bread made from wheat flour, water, salt, olive oil and yeast, created in 1976 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes.
10. 5 Seed Multigrain
5 Seed Multi-Grain: Whole grain bread with oats, flax seeds, rye chops, sunflower seeds and pumpkin seeds.
11. Pain de Mie
Pain de Mie: Traditional French sandwich loaf, enriched with butter and Milk during fermentation. Often baked in a lidded pullman pan for a perfectly square crust. We bake ours in an unlidded pan to provide the perfect white sandwich loaf.
Rye: Traditional deli Rye with caraway seeds and a cornmeal crust.
13. Sprouted Whole Wheat
99% Whole Wheat Flour and sprouted Wheat Berries from Kandarian Farms.
Challah: Traditional braided bread enriched with eggs.
Brioche: Traditional French loaf highly enriched with butter and eggs.
16. Gluten-free Centennial Bread
Centennial Bread: Gluten free loaf made with oats, flax seeds, sunflower seeds, pumpkin seeds, chia seeds, almonds, salt, water, psyllium husk, olive oil and maple syrup.