Things We Like: BREAD

1. Half Wheat Sourdough

The Bread: The gateway loaf. Made with 50% whole wheat flour and 50% white flour, plus water, starter, and salt. The whole wheat adds substance without compromising the light, elastic texture that makes sourdough so appealing.

The Word: “This is the loaf I keep reaching for.” – Zoe

The Way: French Toast. For two slices: whisk 1 egg with a splash of milk and a pinch of salt. (Optional but excellent: 1/2 teaspoon cinnamon and 1 teaspoon sugar.) Dip, soak, then pan-fry in butter until golden on both sides. Serve however you like. 

2. Corn Sourdough​

The Bread: The sleeper hit—and Kate’s favorite. A true sourdough made with 30% whole-grain corn, plus 50% whole wheat flour and 20% white flour. Subtly sweet, deeply savory, with a crust dusted in crunchy cornmeal.

The Word: “Unexpected, in the best way.” – Kate

The Way: Keep it simple: toast it. Add butter generously. Let the bread do the talking.

3. Rye Sourdough​

The Bread: The loaf Mark is most proud of. Made with 50% rye flour, 30% whole wheat flour, and 20% white flour, it bakes into dense, hearty, and deeply flavorful goodness—especially great for sandwiches.

The Word: “Great taste. Crunchy crust. Soft inside.” – David

The Way: Smoked Salmon Toast. Toast and slice. Spread with cream cheese, then add smoked salmon, lemon, capers, and dill.

4. ​Whole Wheat Focaccia​

The Bread: A revelation: 100% whole wheat focaccia that’s rich, savory, and beautifully textured. Familiar dimples on top, an open and springy crumb inside, and a wheaty flavor that never turns bitter.

The Word: “Didn’t think whole wheat focaccia could be this good.” – Sadie

The Way: Eggplant BLT. Thinly slice eggplant, brush with oil, dust lightly with smoked paprika, and roast until crisp. Layer on sliced focaccia with tomato, arugula, and mayo.

5. Free ​Ronnybrook Butter

You get free Ronnybrook butter with your first order. It’s the best.