fall & winter menu

With the cooler and shorter days upon us, I’ve placed an emphasis on breads that are hearty and bring warmth.  Many of these breads go well with soups or make a flavorful slice of toast with your morning cup of coffee or tea.

rotating bread selections

RUSTIC    |   $8

A classic sourdough for any occasion made with 20% in-house fresh milled white Sonora & Patwin hard white wheat, both grown in Northern CA.  With the addition of 5% fresh milled rye, this loaf has a mild, buttery, and nutty flavor.  Always a favorite.



With 20% in-house fresh milled Summit red wheat and 5% fresh milled rye, this Delta grown red wheat gives a hearty boost of nutrition to the mildly sour flavor.  The phenols from the bran give this bread a reddish color and make for a blistered and dark rugged crust.  A perfect accompaniment to cheese plates or just sliced and slathered with soft butter and sea salt.


SESAME  |   $12

Toasted sesame seeds are folded into the dough and each loaf is rolled in more seeds before baking.  The crispy crust of this bread has a great texture & flavor...not to mention it’s beautiful to look at!  Especially delicious toasted and topped with avocado and a fried egg.



Sesame, onion, garlic, and poppy seeds are folded into the dough, providing flavor with every bite.  Before baking, the dough is rolled in the same mix, and sprinkled with sea salt, making for a crunchy crust.  Try toasting and spreading with cream cheese and you won’t even miss the bagel.


Butterfly Pea Flower is a wildflower that is dried and used to brew the most beautiful purple herbal (caffeine free) tea.  Using this tea as a water replacement makes for a beautifully natural purple bread that provides an added antioxidant benefit without imparting any bitter flavors. This colored dough is combined with freshly milled white Sonora wheat dough, resulting in a cosmic-like marbled effect!  This loaf is very creamy and mild.  Spread with soft butter and a drizzle of honey.


Roasted garlic and rosemary are absolutely meant for one another.  Oven roasting mellows the flavor of garlic and the soft, roasted cloves vanish into the bread dough giving you a mild buttery garlic flavor with each bite. Perfect for dipping in soup on a chilly night.

Here, salty parmesan meets earthy black pepper and mingles for maximum flavor…...perfect for nibbling in between sips of wine. The sharpness of the cheese and pepper are an incredible combination.  Equally incredible is a BLT made with this savory and slightly spicy bread.   I personally go for the melted chunks of cheese that make their way to the surface of the loaf.


The Mediterranean flavors of sun-dried tomatoes and feta are combined into a savory, herb-filled bread.  Dipped in olive oil, this bread is the perfect side to any meal!


It’s like breakfast wrapped up in bread…..or as we like to call it “Breakfast in Bread”.  Pecans are tossed with maple syrup and lightly roasted, while organic rolled oats are toasted, then simmered into a thick porridge.  This mixture is folded into the dough and makes for a very tender crumb.  Porridge breads are a great way of adding additional flavor and nutrition to bread.  For those weekend mornings when you want something a little extra special, this makes an amazing french toast.


A twist on an old classic.  The in-house honey roasted walnuts and freshly grated orange zest give cinnamon raisin bread new life.  This bread is an easy win for breakfast or brunch, toasted and slathered with butter and a drizzle of honey.


Some like it hot!  And this Jalapeno Cheddar loaf is destined to satisfy those with a craving for something spicy.  Makes an awesome grilled cheese!


with a black sesame crust

A savory 40% freshly milled whole grain bread with coarsely chopped Gruyère cheese folded into the dough and then rolled in black sesame seeds before baking.  Pockets of gruyere are tucked inside the loaf while other chunks make their way to the outer crust and provide a lovely caramelization.​

OLIVE & HERB    |   $12

Sourdough is even more delicious when loaded with briny olives, dried herbs de provence, and a little lemon zest to brighten it up.  Served alongside a bowl of hearty minestrone soup or just sliced and enjoyed as a hearty snack.

PEPITAS & GRITS (seasonal)   |   $12

Corn grits cooked into polenta porridge and fresh herbs make this loaf tender and flavorful. Rolled in cornmeal and toasted pepitas before baking for extra crunch. A Fall favorite in our house!


CRANBERRY CARDAMOM (seasonal)  |   $12 

with a poppy seed crust

Studded with tart dried cranberries, the bright fresh tasting cardamom spice, fresh grated orange zest, and finished with a poppy seed crust, this bread is a seasonal favorite.​

AUTUMN SPICED FRUIT (seasonal)  |   $12 

Dried currants, cranberries and raisins are steeped in honeyed earl grey tea with orange zest and folded into a spiced sourdough to create a loaf full of warm spiced flavors.   Using the soaking liquid in place of water adds a beautiful chestnut brown crumb.

SAVORY HERB (seasonal)  |   $12 

Diced onions, celery & garlic are sauteed with sage, thyme, marjoram & pepper in olive oil and then folded into the dough along with dried cranberries.  Leftover turkey sandwich anyone?

rotating cookie selections



This is the first cookie I created using my wild sourdough culture.  The beneficial additive of sourdough maintains chewiness but does not impart any sour taste to this classic favorite.  They are delightfully soft and chewy with puddles of oozy chocolate.  Maldon sea salt is sprinkled on top to bring out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack.


 Made with milk chocolate chips, semi-sweet wafers/chunks, and dark cocoa powder, these cookies have a crispy edge with a super fudgy center.  Topped with a sprinkling of sea salt  - a chocolate lovers dream cookie!


Chewy Gingersnaps are a blast from my past - they were a childhood favorite.

These nicely spiced, big chewy cookies are perfect for those who like the flavor of ginger, but don't care for crunchy gingersnaps.  They are packed with the aromatic spices of ginger, cinnamon, cloves and little nuggets of crystallized ginger


Ever since visiting Momofuku Milk Bar in NYC, I’ve been obsessing over their Corn Cookie.   After many attempts, I’ve come up with a recipe that brings back all the flavors and memories.  Chewy, crispy around the edge, with little bits of freeze dried corn and toasted grits tucked inside.  The natural sweetness of corn really shines in these.  Hands down, one of my favorite cookies ever.


These Sesame Cookies are buttery, nutty, caramel-y crisp on the edges, chewy in the center….. and so addicting. With a unique combination of sweet and savory flavors, they are delightful with a cup of morning coffee or afternoon tea.  I’ve been known to eat them for breakfast on more than one occasion!

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