1 lb Loaf - Our light sourdough with dried apricots, roasted walnuts, and pecans. Slightly sweet.

This Soft-Textured French loaf is enriched with eggs and a little sugar. It gets its tender crumb from incorporating butter into the dough.

3.5 oz Bun- Great banh mi rely on fresh bread with the right mix of crackle, spring and chew. With that in mind, Macrina's head baker, Phuong Bui, created this loaf for the famous sandwich from his homeland of Vietnam. The Bui Bun has a crisp crust and tender, airy crumb, just right for the perfect banh mi or hoagie sandwich.

A traditional Jewish egg bread sweetened with honey. This braided loaf has a firm golden mahogany crust. The soft, tight crumb pulls apart easily.

7 oz pack - Our Kaiser Roll topped with cheese, garlic butter, and freshly chopped herbs. Baked in a paper tray for easy reheating.

Our traditional, moist Italian "Slipper bread." The thin crust makes it perfect for sandwiches or spreads.

5.5 oz Tray- Thinly sliced bread brushed with olive oil and toasted. A great alternative to crackers.

1.5 lb Loaf - This hearth bread is made by traditional methods using extra virgin olive oil, unbleached and semolina flours, and sea salt.

A Tuscan-Style bread with a soft, porous interior. Flavored with coarse sea salt and fresh herbs.

Our classic, crusty Italian loaf leavened with biga (Traditional Italian sponge starter) and unbleached flour. Lighter in salt.

Organic rye flour enhances the texture and natural sweetness of this bread. Kalamata olives, lemon zest and olive oil round it off. Great for sandwiches or as a flavorful table bread.

4 oz - This wonderful sandwich roll is airy in texture. Its traditional rose design is topped with white and black sesame seeds.

12 oz Plain - Our version of a French baguette with a soft interior and crispy crust.

Our version of a French baguette with a soft interior and crispy crust.

"Of This House" - Our house bread. A natural bread starter made from Champagne grapes planted in Leslie Mackie's backyard gives this rustic loaf a mild, nutty flavor. Unbleached whole wheat flours contribute to the bread's tender interior, irregular texture and its resilient caramelized crust. Available round or batard shaped.

Sliced pan loaf enriched with oats, this classic bread is soft, light and slightly sweet with a buttermilk tang.

1.5 lb Sliced Pan Loaf - Enriched with oats, this classic bread is soft, light and slightly sweet with a buttermilk tang.

Similar in texture to focaccia, this moist, savory loaf is packed with whole, green Mt. Athos olives and oregano. Baked on semolina flour and brushed with extra virgin olive oil.

Soft Pretzel-Like dough twisted into a tie with roasted onions and poppy seeds. Great with butter and morning coffee.

12.8 oz - We make this airy crusty baguette with local organic wheat grown on PCC Farmland Trust land near Walla Walla. The natural sweetness of the grain shines through and is complemented by just a hint of sour from the natural starter. The interior of this deeply caramelized baguette is tender and moist with an open crumb.

19 oz - Our newest loaf, created in honor of our Twenty-Fifth anniversary, is a celebration of the Pacific Northwest. The crisp crust is coated in spelt and the moist, flavorful interior has a light sour flavor that finds balance in the sweetness of the natural whole grain and the nuttiness of the bran. Everything in this loaf is grown and milled in the Northwest, is organic, and sustainably produced.

Leavened with a natural, wild starter, this nuanced bread has an almost nutty, sourdough flavor. The springy, open crumb and a firm crust make it great for sandwiches or simply topped with butter.

1 lb Loaf - Baguette-Shaped with a light honeycomb texture, a gently crisp crust, and a mild, nutty flavor. Made with a natural starter featuring Hightower Cellars' Cabernet Sauvignon grapes and Fairhaven Mill's whole-grain wheat flour.

Similar to a thin, airy focaccia, this versatile bread is adorned with dimples, flakes of sea salt and just a hint of fresh rosemary.

4 oz Roll - Our own special pretzel bread. The caramelized crust is heavily sprinkled with sesame seeds, poppy seeds, and coarse salt. The chewy interior makes it ideal for dips or holding in juicy sandwich contents.

1.5 lb Loaf - A crusty Italian loaf made with organic whole wheat flour, organic rye flour, and unbleached all-purpose white wheat flour. This is our whole grain version of our popular Giuseppe loaf.

1.3 lb Loaf - A dense, slightly sweet bread created in honor of our 20th anniversary! Made with Williams Brothers Organic Hard Red Winter Whole-Grain Flour, organic coarse rye flour, cornmeal, raisins, pumpkin seeds, and natural starter. Enjoy it with a bit of unsalted butter, soft Brie or Triple-Crème cheese.

Our most popular bread made with unpeeled russet potatoes, unbleached flour, yeast, and extra virgin olive oil. It has an exceptional shelf life and is perfect for sandwiches.

1.25 lb - Our traditional rye uses a natural rye starter created nearly 20 years ago and locally sourced Whole-Grain milled rye. Inside the thin, crispy crust is a tender interior scented with nigella seeds and caraway.

Cracker bread made with semolina flour and fresh rosemary brushed with olive oil and sprinkled with sea salt. Break it apart and dip it in our fabulous spreads!

7.5 oz Each - Our popular Rye dough Hand-Formed into a thin baguette and rolled in sesame, fennel and poppy seeds.

1.375 lb Loaf - Semolina mixed with olive oil yields a soft and creamy bread with a hearty texture and a mild flavor. The crisp, Thin-Crust is sprinkled with rosemary and coarse sea salt.

Tray of 6 - Soft-Crusted rolls enriched with eggs and sweetened with a touch of sugar. Perfect as a dinner roll or for making sliders.

A slender, airy Italian baguette brushed with olive oil. Perfect for sandwiches or enjoyed with soups and salads.

A German-Style, six-grain cereal and seed bread made with a beer starter, barley, organic rye, and whole wheat flours, sweetened with honey and molasses.

Combines organic whole wheat flour, toasted sesame seeds, wheat berries, apple cider, honey, and salt.

Brioche Bialy baked with roasted sweet onions and poppy seeds, layered with two fried eggs, roasted tomatoes, goat cheese, fresh basil, and Dijon.

Single egg with Hempler's ham, Beecher's Flagship cheese and sweet Dijon apple butter spread on our Brioche bun.

Layered with honeyed yogurt and fresh berry compote.

Rotating selection of seasonal ingredients.

Our Dill Scone baked with scallions, Parmesan and Swiss cheese, layered with cream cheese.

Thick-Cut oats, flaxseed and sunflower seeds with a blend of wheat, rye, corn, barley, and millet organic cereal. Served with berry compote, brown sugar, and sliced almonds.

Greek yogurt layered with lemon curd.

Served with butter and jam.

Avocado toast on our Skagit Sourdough topped with herbed cherry tomatoes and balsamic reduction. Served with two eggs* over easy, squash Parmesan risotto and Herb-Roasted potatoes.

Mediterranean strata of bacon, leeks, red peppers, mushrooms, Swiss cheese, and our Brioche finished with red pepper coulis. Served with herb-roasted potatoes and a salad of fennel and mixed greens tossed in a sherry vinaigrette.

Our Thick-Cut Brioche topped with salted date caramel sauce, brandied mascarpone, and toasted coconut. Served with Zoe's Chicken Apple Sausage.

Our red velvet Belgian waffle topped with mixed berries, strawberry whipped cream and chocolate shavings. Served with Hickory-Smoked Nitrate-Free Bacon.

Eggs* fried over medium topped with spicy tomato sauce, Muenster, roasted onions and Dijon on grilled Rustic Potato bread. Served with Herb-Roasted potatoes.

Our toasted Onion Bialy with Fromage blanc spread, topped with softly scrambled eggs*, Gerard and Dominique Cold-Smoked salmon and a salad of capers, pickled red onions, dill, and chives. Served with herb roasted potatoes.

Hempler's ham, fontina, organic field greens and Dijon.

Salumi's Coro Finocchiona salami with fresh mozzarella, organic field greens and extra virgin olive oil on our Sour Ficelle.

Roast beef, double Gloucester, onions, organic field greens and horseradish cream on our Ciabatta.

Hummus, cucumbers, roasted tomatoes, red onions, olives and feta on our Piadina.

Lime-Marinated flank steak, pickled daikon and carrots, cucumbers, organic field greens, cilantro and Sriracha-Ginger aioli on our Bui Bun.

Beecher's Flagship cheese on our Sour White.

Turkey and kale.

Roasted Brussels sprouts and sweet peppers.

Black bean and quinoa salad with tomatoes, cucumbers, corn, bell peppers, green onions, jalapeños, and cilantro tossed in a lime vinaigrette.

Curried cashew chicken salad, roasted red onions and grapes, raisins and organic field greens finished with Champagne vinaigrette.

Roasted red onions, mixed olives, almonds and organic field greens dressed with balsamic vinaigrette and finished with housemade croutons and cheese.

Beef Bolognese with pappardelle pasta and Parmesan.

A gluten-Free muffin filled with seasonal fruit and topped with cinnamon sugar.

Made with banana purée, carrots, hazelnuts, wheat flour, oats and molasses, topped with a dollop of raspberry jam.

Our vegan muffin is made with toasted walnuts, freshly grated ginger, and banana purée. It is sweetened with agave syrup and orange juice, then topped with toasted oats and cinnamon sugar.

A supremely moist muffin loaded with pineapple, carrots, apples, coconut, walnuts, and raisins.

A wholesome muffin made with oats, raspberries, walnuts, and flaxseeds.

Our delicious buttermilk scone studded with sweet, tangy blueberries and laced with orange zest.

Features fresh dill, scallions and Parmesan and Swiss cheese.

A favorite any time of day featuring roasted Washington apples wrapped in croissant dough.

A swirl of yeasted croissant dough sweetened with vanilla sugar and baked to a golden brown.

Our croissant dough rolled with roasted hazelnuts and topped with fresh orange glaze.

Our croissant dough rolled with dried plums and roasted pecans.

Our homage to the classic cinnamon roll, enhanced with coconut, raisins, and walnuts.

Our cornetti are formed from a triangle of our laminated dough and rolled to create a slight crescent shape. Lightly sweet, flaky on the outside and moist inside.

Our cornetto filled with batons of semisweet chocolate.

A delicious French pastry made from brioche dough, filled with Nutella and topped with pearl sugar.

A soft, heavenly biscuit with a dollop of marionberry, raspberry or strawberry jam in the middle.

A lightly sweetened cream biscuit made with a mixture of Gluten-Free flours and topped with berry preserves.

Buttery brioche dough rolled with cinnamon, brown sugar and butter, topped with cream cheese glaze.

Buttery brioche dough filled with sweetened Granny Smith apples and cinnamon sugar, topped with a buttermilk glaze.

Brioche dough wrapped around ham and Gruyère cheese.

A velvety brioche bun filled with a savory mixture of sautéed spinach, Fromage blanc, goat cheese, and Parmesan.

18 oz- Buttery Brioche pieces rolled with cinnamon sugar and tart Granny Smith apples. Topped with a sprinkle of sesame seeds and baked in a tray for easy reheating.

A classic sour cream coffee cake with our "Secret" ingredient ? Greek yogurt ? and a delicious swirl of cinnamon, cocoa, brown sugar, raisins, and toasted walnuts.

A delicious, moist breakfast bread made with puréed seasonal squash, roasted walnuts and pumpkin seeds, spiced with cinnamon and nutmeg.

A classic Bundt-Style cake filled with seasonal fruit and topped with cinnamon sugar.

A moist, Bundt-Style cake packed with dried cherries and fresh lemon zest and topped with lemon glaze.

A supremely moist Walnut-Studded bread made with puréed bananas and topped with cinnamon sugar.

These buttery semolina wafers are modeled on a regional specialty of Piemonte. They feature Shepherd's Grain semolina flour and are sprinkled with sesame seeds before baking.

These deep brown wafers feature Shepherd's Grain Low-Gluten flour and roasted pecans. Finished with a light sprinkling of sugar.

We make this thin version of our roasted Walnut Anise Biscotti with Shepherd's Grain Low-Gluten flour. Their slight sweetness balances nicely with the nuttiness of ground walnuts and anise.