Bread now delivered

If you need bread delivered to you work or home let Allie or I know.  Special orders are also taken.

Here is a list of our breads.

Breads from the Old Prospector’s Bakery

San Francisco Style Sour Dough – Bread made with natural starter, bread flour, salt, and water.   Very good for sandwiches, toast and to use in French toast.

Pain au Levain

Sour Dough Bread made with natural starter, bread and whole wheat flour, salt, and water.

From Pain au Levain the following breads are made

Pain aux herbe du Provence –

Herbe du Provence is added to the bread dough.  This blend of herbs contains  rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.

Pain aux olives –              Kalamata olives are added to the bread dough

Pain à l'ail –

 Roasted garlic  added to the final dough

Multigrain Sour Dough Bread – To the dough poppy seeds, whole oat groats, organic wheat flakes, organic rye flakes, midget sunflower seeds (sunflower kernels), toasted sesame seeds, flaxseed, and organic hulled millet are added.

Whole Wheat Bread – Made with the natural starter, whole wheat flour, water and salt

Whole Wheat multigrain

49er Rye A 20% rye with cracked rye berries

All the above breads take three days to make.

Sour Dough bagels- two day process with bagel boiled before baking

Green Chili Cheese bagels

 Roggen-bauernbrot –German farmers bread made with over 60% rye flour.

Cheese— Cheese and jalepeno

Yeast Breads 

Croissants

Yeast Dinner Rolls

Challah

Brioche

Seasonal Breads 

Pumpkin challah

Apple Oatmeal Bread

Notes:    The sour dough breads are made with a wild native starter instead of fresh yeast.  A starter is a mixture of flour, water, and wild yeast that been set out so that it can be colonized  by friendly bacteria.  Sourdough bread acquire its sour flavor from the starter. 

If you need to make an order called or e-mail us.

Jon - jonmorr@sdc.org 575-418-1655

Allie - <allison.mazan@gmail.com

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