Kamut bread : an ancient wheat (used by egyptians 4000 yrs ago) Great nutritional value, light taste of hazelnut

500 gr
(16oz)

90 % organic kamut flour
10% unbleached organic white flour
Fermented dough process

Spelt bread : a cereal very similar to wheat. Great nutritional value

90% organic spelt flour
10% unbleached organic white flour Fermented dough process

4.35$

Rye bread : very popular in Eastern Europe. Ideal pairing with oysters and smoked salmon. Also made with raisins

60% organic rye Flour
40% unbleached organic white flour
Fermented dough process

70% unbleached white flour
30% organic rye flour
Grenoble walnuts, raisins
Sour dough process

4.50$

Hazelnut and dried apricot bread: Almost a cake! Very good at breakfast

90% unbleached white flour
10% organic whole wheat flour
hazelnuts, dried apricots
fermented dough process

Olive and sun dried tomato bread : Made as a miche or as a flat bread named ‘’fougasse’’ in south of France or focaccia in Italy. Ideal with tomato salads, pastas, goat or ewe cheeses or original sandwiches like our Greek one (check our lunch menu!)

500gr
(16oz)

80% unbleached white flour
20% organic whole wheat flour
extra virgin olive oil Kalamata olives, sun dried tomatoes, fresh garlic and thyme, dried mediterranean herbs.

Alpage bread: a very hydrated sour dough (large holes in the dough and a thin crispy crust) with a hint of buckwheat strong taste of sour dough.

Baguette

Large miche

Small miche with grenoble walnuts

350 gr
(11oz)

1250 gr

(3 pd)

500 gr

16 oz

90% unbleached white flour
5% rye,

5% buckwheat

 Rehydrated Sour dough

2.95$

5.50$

4.50$