Hartford Baking Co
Eight substantial recipes. Read the full ingredients, explore a serving idea and compare two loaves.
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01 / 08
The base for our baguettes and white sandwich loaves. “Perfectly balanced with just a tinge of sweet flavor and a robust crust.”
At the table: Sandwiches, toast, the table
02 / 08
The Hartford Baking Co original, fermented for 20 hours.
At the table: Toast, soup, anything with butter
03 / 08
A mild whole wheat that isn't too dense, softened with a little honey.
At the table: Everyday sandwiches
04 / 08
Northern-Italian style: soft, chewy, full of big air pockets.
At the table: Panini, olive oil, dipping
05 / 08
“The richest of all yeasted breads.”
At the table: French toast, burgers, a sweet breakfast
06 / 08
Whole wheat and rye give it “a distinctive tang, hearty taste, and well-caramelized crust.”
At the table: Cheese boards, hearty sandwiches
07 / 08
Soft rolls with “a hint of milk and sweet butter” and a silky interior.
At the table: Dinner rolls, holiday tables
08 / 08
“A thin, crispy crust and strong notes of toasted sesame.”
At the table: Toast, grilled cheese, soup
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