A Blend of Milanaise & NEK GRAINS flours. Unbleached & Unenriched but packed with flavor. This is our House "Plain" 100% sourdough, with a 3-5 day shelf-life. 

Fresh Baked everyday, as a baguette should be, this loaf offers the most crust to crumb. Traditional for crostini, Jambon-Beurre and soup sides, they also make great garlic breads, po'boys, & Bruschetta. 

We make our flatbreads from our baguettte dough. Perfect to just top with sauce and broil cheese pizzas if your in need of quick meal, but elegant enough to hold up to olive oil drizzels and hearty dips.

Based on a classic danish Rugbrod recipe, this hearty dense loaf is made with 100% organic rye and toasted sunflower seeds. Great with tinned fish and cream cheese or afternoon tea with jam.

Ciabatta is known for that "slipper" like shape, open airy crumb, and crisp thin crust. Only on Sunday, do we pump out our house ciabatta.  Running a Chili cheese with earthy chilies and local sharp cheddar blends., then a "bakers choice" examples include olives, roasted garlic, or fresh herb.   

A fluffy dough with large intentional holes, slathered with choice of toppings, ranging from rosemary sea salt to summer cherry tomatoes. Find packs and slices in the shop DAILY! 

Our version of marbled pumpernickel. Dark cocoa dough peppered with toasted caraway marbled into a light rye base with a chopped soaker. flavor, textured, and sando worthy for sure. 

Our classic honey oat is enriched with both cabot european butter and local vermont honey, creating an incredibly soft and chewy crumb. 

We wouldn't be Trailside with out the Trail Mixer. A multi-grain based dough Studded with sunflower seeds and pepitas. 

Fluffy, slightly sweet, and definitley better than a hawain roll, inside and out. Made with rich cold pressed sunflower oil, organic sugar cane, and local Vermont eggs. Everything it should be. 

Six strand braided challah loaves in the house. A labor of love and excerise of mental energy. Challah literally is "loaf of bread",  it is great for the classic "white" loaf lovers in your world.

Babka, which translates to "little grandmother" says everything about this loaf. Every bite is an O'mage to the warm spirit and sweet soul of my grandmother mary. Flavors change weekly from spring blueberry to orange hazelnut. The ULTIMATE french toast.  

reserved for easter, hot cross buns are not to be missed. We use an enriched dough base with coldpressed oil and local eggs, then add orange soaked currants and loads of cardamom. 

reserved for christmas. our stollen is dusted with a snow melt sugar soaking into the copius amount of butter lathered onto this loaf. an enriched dough filled with fresh zest, toasted hazelnuts and soaked cherries / golden raisins.  

resrved for st. patricks day. irish soda bread is really almost a pastry, biscuit, scone like product leavened with baking soda. I never miss an opportunity for flavor, so these currants are soaked in liquor and they are freaking delicious. cheers.