Our bread

 
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We make our bread fresh daily at our wholesale bakery in the heart of the West Side, where our sourdough culture has been thriving since 2014. We're proud to feature regional grain, local produce, and artisan techniques in our bread production. All of our bread, bagels and pretzels are leavened at least partially with sourdough (aka wild yeast or levain) and the majority, with the exception of our miche, are long ferment as well. All are shaped by hand around a big table surrounded by a team that cares as much about each other's wellbeing as the quality of the bread – and we care about both a lot.


Bread schedule

Bread is available fresh at our cafe starting at 10am each morning!

Our bread, bagels, pretzels and granola are also available every day at both Lexington Co-op stores.

Tuesday

  • Bagels

  • Blueberry bagels

  • Pretzels

  • West Side sourdough bread

  • Sesame semolina bread

  • Baguettes

  • Pain rustique

  • Baker's special bread

 

 

Wednesday

  • Bagels

  • Pretzels

  • West Side sourdough bread

  • Baguettes

  • Deli Rye bread

  • Sourdough bread with seeds

  • Pickle rye bread with Barrel + Brine dill pickle brine

Thursday

  • Bagels

  • Pumpernickel bagels with public coffee

  • Pretzels

  • West Side sourdough bread

  • Baguettes

  • Whole wheat cinnamon fig bread

  • Pumpernickel bread with public coffee

  • Sesame semolina bread

Friday

  • Bagels

  • Pretzels

  • West Side sourdough bread

  • Baguettes

  • Deli Rye bread

  • Sourdough bread with seeds

  • Organic miche

Saturday

  • Bagels

  • Pretzels

  • West Side sourdough bread

  • Baguettes

  • Pain rustique

  • Baker's special bread

Sunday

  • Bagels

  • Pretzels

  • West Side sourdough bread

  • Baguettes

  • Pickle rye bread with Barrel + Brine dill pickle brine


If you're interested in bread baking, we can recommend a few resources for getting started! First, pass the point of no return by making Jim Lahey's legendary No Knead Bread. Known as the bible for bread, Bread by Jeffrey Hamelman is a complete resource for anyone interested in expanding their understanding of how bread works, plus rock solid formulas (and he is super nice.) The Handmade Loaf by Dan Lepard is full of funky Euro recipes using a very cool technique – it includes the inspiration for our pickle brine rye – plus the most mouthwatering photography of any bread book ever. If you're looking for one highly-involved levain method that if followed meticulously will yield the best loaf ever baked at your house, turn to Chad Robertson's Tartine Bread. And yes, we share our sourdough starter.