e have set out to revive a dying art. Our breads are hand made in a 150 year old, lovingly restored, wood-fired brick oven in the basement of Blue Ribbon Bakery restaurant at Bedford and Downing Street. The oven is the only one of its kind we know of. The oven is stone and brick, 16 by 12 feet wide. Bruce Bromberg, the master baker, was trained in the Poilane bakery in the true artisan style, staff of life, ancient time tested methods. Everything from the oven, to the ingredients, and the methods is pure Blue Ribbon.
Rounds
(1 to 4 lb. rounds available)
Country White
Rustic bread with a crusty exterior and soft chewy interior,
compliments both elegant and rustic meals
With the addition of sesame or poppy seeds
Organic Whole Wheat
A sweet, wholesome, and nutty taste
Jewish Rye
Traditional Rye with barley malt and caraway seed
Pullman Loaf
(2 1/2 lb loaf great for sandwiches can be pre sliced for an additional $ .10)
Country White
Organic Whole Wheat
Jewish Rye
Raisin Walnut Pullman Loaf
2 1/2lb loaf of sweet bread flavored with raisin, walnuts, and cinnamon
Specialty Breads
Challah
(Holiday Challah also available)
2 lb traditional soft and buttery braided loaf
Perfect for French Toast
Baguette
Crunchy crust, soft interior
Large 1 lb
Small 1/2 lb
Small sandwich baguette 6 oz.
Ciabatta (Panini)
8 ounce white - full baked or half baked
(superior for panini or pressed sandwiches)
Commercial Bread Accounts
Commercial customers: contact Suzanne Allgair.
A.O.C. |
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