Pane

filone Large, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; open, irregular crumb structure and waxy-looking webbing. Mature fermentation; because of the unique baking method, flavor is nutty and sour with a slightly bitter aftertaste.	pane di comune Medium, tube-shaped loaf, baked dark to very dark, generously coated with wheat bran; open, irregular crumb structure and waxy-looking webbing. Mature fermentation; because of the unique baking method, flavor is nutty and sour with a slightly bitter aftertaste. An ideal bread to be shared at the dinner table.
pane pugliese Oval loaf with a chestnut-colored crust and open, irregular crumb structure. Slightly sour, caramel aftertaste.	semi di sesamo Oval loaf with a chestnut-colored crust, abundantly coated with raw, unhulled sesame seeds; open, irregular crumb structure. Slightly sour, caramel aftertaste.
sourdough pullman Sourdough flavor, golden color, tight crumb structure. Excellent for sandwiches, toast, or french toast.	truccione saré Our house specialty. Rustic country bread. Sourdough oval loaf with dark crust, 40% whole wheat flour, irregular crumb structure. Excellent for table bread, long shelf-life. Available in two sizes.
stirato Long, baguette-shaped loaf with a light brown crust and open, irregular crumb structure. Sour, nutty aftertaste.	strecci Strecci is made from our pizza bianca dough. The foot long flat bread is soft and chewy with a thin crust coated with olive oil and lightly salted.
strecci with seasonal toppings Strecci is made from our pizza bianca dough. The foot long flat bread is soft and chewy with a thin crust coated with olive oil and lightly salted. We top our strecci with a variety of seasonal toppings such as tomatoes, artichokes, olives and garlic.	cruccolo Chestnut-colored crust and open, irregular crumb structure. Slightly sour, caramel aftertaste. Same-day shelf life.
ciabatta piccolo, ciabatta media, ciabatta grande "Ciabatta" means "slipper" in Italian. Oblong, slipper shape, with a thin, light, golden crust and a well-aerated, irregular crumb structure; malty, toasty, wheaten flavor. Ideal for sandwiches, and also makes an excellent table bread. Same-day shelf life.	ciabatta grande "Ciabatta" means "slipper" in Italian. Oblong, slipper shape, with a thin, light, golden crust and a well-aerated, irregular crumb structure; malty, toasty, wheaten flavor. Ideal for sandwiches, and also makes an excellent table bread. Same-day shelf life.
truccio doni Small oval loaf with a golden brown crust and an open, airy crumb with large pieces of green olive. Slightly sour with an intense olive flavor.	truccio santi Small oval loaf with a dark chestnut-colored crust and medium crumb structure; loaded with walnuts and raisins. It's finished with a touch of black pepper and cinnamon to enhance the nutty flavor.
cruccolo doni Round loaf with a golden brown crust and an open, airy crumb with large pieces of green olive. Slightly sour with an intense olive flavor.	cruccolo santi Round loaf with a dark chestnut-colored crust and medium crumb structure; loaded with walnuts and raisins and finished with a touch of black pepper and cinnamon to enhance the nutty flavor.
brioche loaf Italian style brioche. Feathery, airy structure, sweeter & lighter than most brioche. Excellent for sandwiches, burgers & french toast. Long shelf-life	brioche panino Italian style brioche. Feathery, airy structure. Sweeter & lighter than most brioche. Excellent for sandwiches, burgers & french toast. Long shelf-life.
pangratatto Toasted breadcrumbs made from Pane Pugliese, Stirato, and Ciabatta. Shelf life is 6 months. Only available in retail packages.	carta di musica-bulk Inspired by Sardinian "sheets of music." Lightly salted flatbread flavored with olive oil. Shelf life is 2-3 months.
cruccolo multigrani Our new multi grain bread is made with a combination of whole wheat and rye flour. We use over 10 grains to enhance the nutrients, flavor and texture.	multigrani pullman loaf Our new multi grain bread is made with a combination of whole wheat and rye flour. We use over 10 grains to enhance nutrients, flavor and texture.