Batards – At Sadie Rose Baking Company, we offer a variety of batards, (the dough is shaped shorter and wider than baguettes.) French baguettes are usually about 2 inches in diameter, and 20 to 40 inches in length. Traditionally, batards are shaped about half the length of a baguette, and a few times wider. Our batards are available in the following dough types.
Asiago Bread – Our recipe uses the finest asiago cheese, made from cultures and techniques producing a distinctive flavor that originated in the town of Asiago, in the alpine provinces of Vicenza and Trento, Italy. In addition to this special cheese, we include parmesan, wheat flour, filtered water, canola oil, sea salt and yeast.
Caramelized Onion Bread – A bread doesn’t need to be complex to be delicious, but quality ingredients certainly help to make it a success. Many find our pairing of wheat dough and the melty sweetness of caramelized onions to be irresistible.
Ciabatta – Originating in the region of Liguria, Italy, this bread can now be found in all parts of Europe and North America. Often toasted, it’s now famous for making perfect sandwiches. Our recipe is made using wheat flour, filtered water, sea salt and yeast.
Country French Bread – A simple European style, with enough wheat to give it flavor, yet not so much that it’s heavy. Our thick, crusty fresh loaves add a sweet, yeasty aroma to the bakery.
Cranberry Orange & Walnut Bread – Moist and chewy, this wonderful orange-scented combination of fruit and nuts is an age-old classic that’s amazing with marmalade or jam.
Fig and Honey Bread – Whether you grew up spreading honey and butter over hot toast or not, some have described our fig and honey as the grown-up, Parisian version of this delicacy. This is a dough baked to light and airy perfection with a satisfying crunch. Yet that could describe so many of our breads. This one is paired with the marshmallow texture and nutty sweetness of figs, combined with honey, making it even richer.
Multigrain – It seems most anything can be improved on, even bread. First it was white bread, then it was sliced. Then came whole wheat. Now it’s multi-grain. Yet this is more than wholesome goodness, it’s gourmet.
“Jewish Rye Bread” or New York Rye – When people speak nostalgically of New York, it’s often this sour tasting bread they miss. This traditional recipe has been described as an endangered species. They say so few are baking the real deal in America. Yet it seems our bread is in constant demand from one of the most demanding audiences – the New York consumer...and by everyone else who wants to see what it’s all about.
Kalamata Olive Bread – Beautiful olives with a pronounced, but not overpoweringly salty flavor are bursting out of the loaf and are awaiting you just under the golden crust. This fragrant treat with a Mediterranean flair is perfect with hearty mushrooms, tomatoes, pasta, or a Greek salad.
Rosemary and Sage Bread – An opinion, of course, but some say there are few breads that have an aroma as spectacular as this one when warmed with a goat cheese or coconut milk. It is fantastic for soups, or as a base for an open-faced turkey sandwich.
Sourdough – Wild yeasts captured within the dough, instead of a domestic purpose-cultured yeast, makes the tangy taste of this favorite of breads. Instead of the widespread use of by-products of beermaking or cultured yeasts, we’re one of the few specialty breadmaking establishments to still use a natural leaven. It’s a great companion to everything from soup, blue cheese or even blueberry jam.
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