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Sun-dried Tomato and Parmesan Sourdough Loaf: FALL MENU (Sept-Nov)
  • Sun-dried Tomato and Parmesan Sourdough Loaf: FALL MENU (Sept-Nov)
  • Sun-dried Tomato and Parmesan Sourdough Loaf: FALL MENU (Sept-Nov)
Sun-dried Tomato and Parmesan Sourdough Loaf: FALL MENU (Sept-Nov)

Sun-dried Tomato and Parmesan Sourdough Loaf: FALL MENU (Sept-Nov)

$15.00

Decadent, warm and dare I say perfect for a grilled cheese sandwich, this loaf is a game changer for your fall.  

Ingredients: Organic Flour, Water, Salt, Sun dried Tomatoes, Parmesan Cheese
Reviving stale bread
Lightly run your bread under water, ensuring you dampen the entire crust without saturating the loaf.
Place in the oven on a cookie sheet and bake at 420° for 10 minutes.
Ta-da! You have a nice crispy crust!
I also love using stale bread in my homemade meatball recipe!
Freshness
Our sourdough products can stay fresh for up to 7 days, but it's best eaten within 3 days.
For bread storage, slice bread, place it between parchment paper, and store it in a freezer bag. Enjoy a slice by thawing it at room temperature or toaster.
For bagels, you can freeze whole in a freezer bag. place frozen bagel in the microwave for about 30 seconds, cut, and toast.
For muffins, tarts, and cookies, refrigeration after 3 days will help keep items fresh longer.

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