Deli & Restaurant

Say it with us now: meeeeesh. If you like how that word hits your tongue, you’ll like how this bread does too. It’s nice and crusty with a tangy, open crumb and sweet notes of whole wheat. We make ours untraditionally wide because we really like breaking rules. We also figured you’d appreciate more surface area for your favorite spreads and sandwiches.

Our Sour Baguette is a longtime favorite. It’s also just plain long—measuring in at a mouthwatering 24 inches of crispy crust and tangy, chewy crumb. The Grand version has all the length and a wider shape making it perfect for slice-and-share party sandwiches. And the Baton is Grand’s shorter sibling. They used to fight when they were kids, but they get along now.

Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water and Sea Salt.

Our Sweet Baguette is bread on its best behavior. It has a crunchy crust, chewy texture and subtly sweet taste made with just a few simple ingredients. It seemed indecent to only sell one size, so we decided to make these. The Grand is longer and wider, and the Baton is shorter and extra wide giving you a range of well-mannered options to eat with or without your pinky up.

Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Sea Salt and Yeast.

Our sourdough starter and wild Bay Area yeast are what give this Deli Sourdough its light crumb, crispy crust and signature tang. Grilled cheese and tuna melts are known to fight over it. Us too. It gets ugly.


Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Sea Salt​​​, and Enzymes.​

Like so many, we had a hard time finding the perfect sandwich bread. But that’s no longer a problem thanks to our Deli Wheat. Turkey, tuna, PB&J, grilled paninis—everyone’s welcome up in here.

Whole Wheat Flour, Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Cracked Wheat, Honey, Safflower and/or Sunflower and/or Expeller Pressed Canola Oil, Sea Salt, Malt, Yeast, and Enzymes.

Deli Multigrain bread seeks sandwich or toast toppings to spend its life with. I’m rich, earthy and love making new friends. Interested in a relationship with avocado, peanut butter, pesto or grilled cheese. Call me.


Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Whole Wheat Flour, Rye Flour, Flax Seeds, Malt, Sunflower Seeds, Sea Salt, Poppy Seeds, and Yeast.

There’s a rivalry between East and West Coast ryes, and we say, “Rye can’t we all just get along?” Sorry, that was cheesy. But not as cheesy as pastrami swiss or chicken salad muenster sandwiches on our Deli Rye bread.


Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Rye Flour, Caraway Seeds, Sea Salt, Malt, Yeast, and Enzymes.

Hold this Ciabatta in one hand, and count the ingredients on the other. Flour, water, salt, yeast and rice flour. Boom. That’s all it takes to make a bread you’ll crave more than any cake. Outside: a crisp and chewy golden crust. Inside: a soft, open crumb riddled with holes a.k.a. flavor traps for butter, olive oil, sauce, jam…even a nice aioli if you’re feeling fancy.

Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid) Water, Sea Salt, Yeast, Rice Flour.