french country
The base for our baguettes and white sandwich loaves. “Perfectly balanced with just a tinge of sweet flavor and a robust crust.”
Best for: Sandwiches, toast, the table
- Unbleached wheat flour
- Water
- Whole wheat flour
- Sea salt
- Yeast
Hours 00–24 · The bread
eight breads. shaped by hand.
Unbleached flour, water, sea salt, yeast or our own starter. No preservatives, and every loaf shaped by hand.
country sourdough
The Hartford Baking Co original, fermented for 20 hours.
Best for: Toast, soup, anything with butter
- Unbleached wheat flour
- Water
- Sea salt
- Yeast
honey wheat
A mild whole wheat that isn't too dense, softened with a little honey.
Best for: Everyday sandwiches
- Whole wheat flour
- Unbleached wheat flour
- Water
- Honey
- Canola oil
- Sea salt
- Yeast
artisan ciabatta
Northern-Italian style: soft, chewy, full of big air pockets.
Best for: Panini, olive oil, dipping
- Unbleached wheat flour
- Water
- Sea salt
- Yeast
brioche
“The richest of all yeasted breads.”
Best for: French toast, burgers, a sweet breakfast
- Unbleached wheat flour
- Water
- Butter
- Fresh eggs
- Sugar
- Durum flour
- Milk
- Sea salt
- Yeast
peasant sourdough
Whole wheat and rye give it “a distinctive tang, hearty taste, and well-caramelized crust.”
Best for: Cheese boards, hearty sandwiches
- Unbleached wheat flour
- Water
- Whole wheat flour
- Rye flour
- Sea salt
- Yeast
parkerhouse
Soft rolls with “a hint of milk and sweet butter” and a silky interior.
Best for: Dinner rolls, holiday tables
- Unbleached wheat flour
- Water
- Sugar
- Butter
- Milk
- Sea salt
- Yeast
sesame semolina
“A thin, crispy crust and strong notes of toasted sesame.”
Best for: Toast, grilled cheese, soup
- Unbleached wheat flour
- Durum flour
- Water
- Sea salt
- Sesame seeds
- Yeast
How a loaf is made
over 24 hours, start to finish.
Mass-produced bread can go from mix to bake in as little as 60 minutes. Ours takes a day, because the flavour and the open crumb come from time.
01StarterIt starts with a homemade sourdough starter, a pre-ferment kept going in the bakery. Some of our breads rise on nothing else.
02MixUnbleached flour, water, sea salt and yeast or starter form the base. Each loaf has its own recipe, with the full ingredients listed in our bread guide.
03FermentThen time does the work. Most of our breads take over 24 hours from start to finish. Country Sourdough ferments for 20.
04Hand-shapeEvery loaf is shaped by hand. That keeps the fermentation bubbles, and that is where the big, irregular holes come from.
05BakeInto the oven, where the crust sets and colours.
- 06Counter
All four shops open at 7:00am. Order ahead and pick your loaf up on the way.
Keeping it
no preservatives, so here's how to store it.
Please do not microwave bread.
- Today and tomorrow. Keep it in a sealed bag somewhere cool and dry.
- Longer. Wrap it in foil, then a sealed bag, and freeze it for up to two months.
- Bring it back. Thaw it, then warm it at 400°F for 4 to 6 minutes.
- Allergy note. Every bread contains wheat flour. We don't offer wheat-free or gluten-free bread.