| Bread | 5 word (or less) summary |
Whole grain % |
Vermont ingredients % |
Crumb (interior) |
Days it will keep |
Avail. | |
| Alice’s Rye | A classic dark rye | 50% | 0 | tight | 3 days | Sat. | |
| Baguette | The crusty French classic | 0% | 0% | open | 0 days – eat it today! | Everyday | |
| Seeded Baguette | People live for the fennel | 0% | 0% | open | 0 days – eat it today! | Everyday | |
| Ciabatta | Italian table bread | 0% | 0% | very open | 1 day | Everyday | |
| Crossett Hill Round/Batard | Hearty, with VT-grown wheat | 40% | 100% | slightly open | 3 days | Tue, Thur, Sat | |
| Cyrus Pringle | All VT wheat… amazing! | 15% | 100% | slightly open | 2 days | Everyday | |
| Mad River Grain | Four grains and three seeds | 34% | 5% | tight | 3 days | Everyday | |
| Miche | Huge, round, delicious | 40% | 100% | slightly open | 4 days | Tues, Thur, Sat | |
| Olive Bread | A Mediterranean accompaniment | 14% | 8% | open | 2 days | Mon, Wed, Fri, Sun. | |
| Pain au Levain | Light and wheaty, with heirloom wheat | 25% | 10% | open | 2 days | Mon, Wed, Fri, Sun. | |
| Potato bread | With whole roasted yukon golds | 4% | 35% | tight | 3 days | Tues, Fri, Sun | |
| Pumpernickel | Sticks to the ribs | 100% | 0% | very tight | 5 days – keeps better wrapped in plastic in the refrigerator | Thu. and kept on shelves through Sat. | |
| Sprouternickel | Pumpernickel with sprouted grains | 100% | 0% | very tight | 5 days – keeps better wrapped in plastic in the refrigerator | Thur. and kept on the shelves through Sat. | |
| Waitsfield Common | Good with everything | 0% | 0% | open | 2 days | Everyday | |
| 100 % Whole Wheat | Completely whole grain, completely delicious | 100% | 0% | slightly open | 4 days | Mon, Wed, Fri, Sat. | |
| *Our only bread that will keep better in plastic in the refrigerator. (Don’t do that with any others!) | |||||||
