BREAD CARE & FREEZING INSTRUCTIONS

Please store bread at room temperature in bag; or place under an up-turned crock, a breadbox, or wrap your bread in a linen tea towel.

To crisp the crust, put in preheated oven at 350-375 degrees F for 5-10 minutes. Place on a heated pizza stone if available.

Bread may be frozen if double wrapped in freezer paper or foil and then placed in a zip-lock or other plastic bag, tightly sealed. When ready to eat frozen bread, unwrap and thaw at room temperature for 1-3 hours. If you wish to reheat, follow instructions above.

The Hillside baker creates handcrafted, organic breads using fresh organic flour, stone-ground in the bakery before each bake. This fresh flour, our naturally leavened starter, pure water, and a minimal amount of sea salt are the primary ingredients for all our breads.

All ingredients are certified organic and we use herbs from our own natural garden when seasonally available. Hillside breads are baked on the hearth (floor) of our wood-fired oven that has burned all night and day, soaking the oven through to the core with heat. The oven’s stones are thoroughly drenched with heat and the oven’s mass also stores heat producing the ideal environment for baking bread – developing deep flavor and a caramelized crust.

CRANBERRY PECAN (seasonal availability)
Whole wheat, wheat, cranberries, and pecans combine for a special holiday bread.

DILL
Whole wheat, wheat, and dill produce a fine herb bread for sandwiches or dinner.

KALAMATA OLIVE
This is an olive lover’s bread with Greek Divina brand olives, rosemary, and basil.

MICHE
Miche is the French term for a large round wheat boule. Ours is made with organic stone-ground whole wheat, whole rye, wheat, natural leavening, and sea salt.

MULTI-GRAIN
A crunchy bread made with whole wheat and wheat flour, wheat berries, rye flakes, oat flakes, hulled millet, and flax seed. The dough is also rolled in the multi-grain mix for a beautiful topping and extra crunchy first bite.

PAIN COMPLET - WHOLE WHEAT
100% Whole Wheat Levain makes a hearty bread for any time of day.

PAIN au LEVAIN
Organic Wheat flour, organic stone-ground whole rye flour, natural leavening (organic stone-ground whole wheat, pure water), and sea salt.

PUMPKIN CRANBERRY MULTIGRAIN (seasonal availability)
Whole wheat, wheat, and whole rye with plenty of plump cranberries, pumpkin puree, toasted sesame seeds, and spices make this a flavorful and popular bread.

PUMPKIN MULTIGRAIN
Whole wheat, wheat, organic millet, and whole rye with plenty of pumpkin puree, toasted sesame seeds, and spices.

RAISIN
This bread is filled with plump Biodynamic California raisins and coriander. It is tasty for breakfast, French toast, or sandwiches any time of day.

RYE
A rye you can sink your teeth into, this version is made with whole wheat, whole rye, wheat, and caraway seeds.

SESAME SEED
Sesame seeds are laced throughout the bread and found on the crust, also. This bread is made with whole wheat and wheat flour.

SPELT
Whole grain spelt bread in loaf pan shape.

SUN-DRIED TOMATO
Rosemary and basil combine with the sun-dried tomatoes to produce aromatic, moist bread. Goat cheese or cream cheese is an especially good accompaniment to this bread.

SUNNY FLAX
This is our best seller. Sunflower seeds and flax seeds fill this whole grain bread with lots of nutrition. Sunny Flax is tasty any time of day or night!

Nutrition Analysis - Serving size: one ounce
Calories: 75, Protein, 2.96 grams, Carbohydrates: 13.73 grams, Percent calories from Carbohydrates: 34%, Fat: 1.55 grams, Percent calories from fat: 8.65%, Saturated Fat: .18 grams, Total Dietary Fiber: 2.4 grams

WALNUT RYE
Includes whole wheat, whole rye, wheat and roasted walnuts for a filling, tasty bread.