Click here for our classic bread menu
Click here for our specialty bread menu
Click here for our weekly bread menu
Click here for our seasonal bread menu
Every morning between the hours of 3 and 4 am, our skilled staff comes to the store to fire up the oven and start making our fresh, crusty breads of the day. From our Semolinas, to our French Country, to our crusty baguettes, there isn’t a loaf of bread we don’t make to satisfy all of your bread needs. Our ingredients are always of the highest quality, never bleached, and each loaf is mixed, kneaded, and baked with passion, as our highly trained staff loves what they do. By 8am, when the store is open, we have warm loaves of bread, waiting to be torn into and enjoyed with one of our store made butters, or a delicious and bright preserve, with a cup of our freshly brewed coffee. C’est la vie, no?
Continue to Evolve
The Pardingtons have always understood that the art of making great food is a never-ending learning process. There are always better techniques to learn, better ingredients to use, and new recipes to make. This is why our staff is constantly sent all over the world, most recently San Francisco, to continue to evolve and master their skills as bread makers. Upon return, we put to use any new skill, recipe, or concept so our store is always offering the best of the best, the exciting, and the new. It is for all of these reason and more, we are the best, crustiest, bread in town.
“Our breads are just like me, a little crusty on the outside, super soft on the inside.”