All organic classic seeded levain loaf using the traditional French long fermentation method. It is made with a starter that Michael Gassen created in 1993 - before we even opened Noe Valley Bakery! Flax, pumpkin and sunflower seeds are mixed...
Noe Valley Bakery challah. Available only Fridays, Saturdays & Sundays
Noe Valley Bakery sour batard bread is a San Francisco treat!
Noe Valley Bakery rye bread. Available only Fridays, Saturdays & Sundays
What is better than raisin bread? DOUBLE raisin bread!
Dense loaf studded with poached apricots and candied ginger
Plump cherries and chocolate chunks in bread? Heck ya!