he following
breads can be purchased at the finest
grocery stores in the San Francisco Bay Area including Whole Foods, Safeway, Lucky Stores, Cala Foods,
Costco, Mollie Stones, and many fine independent markets.
For information about setting up a wholesale account please contact Jim Kalogrides at 510.231.7200.
nformation for each bread is based on a
two ounce serving. Because our breads are handcrafted and due to the shrinkage in the ovens,
there will be slight variations from loaf to loaf. We suggest you use this information as a
guide. A more complete nutritional facts panel is available upon request.
Chewy thick crust with a moist, robust interior texture. Added wheatgerm gives this sourdough a mild nutty flavor. An outstanding choice to complement a medley of menu ideas.
UNBLEACHED FLOUR, WATER, WHEATGERM, SEA SALT. NO COMMERCIAL YEAST.
Named after our partner, Fred, this organic sourdough with toasted pecans, golden raisins, and dried cranberries has become a morning ritual for many of our customers.
Click here for a delicious picture.
ORGANIC UNBLEACHED FLOUR, WATER, PECANS, DRIED CRANBERRIES, GOLDEN RAISINS, CURRANTS, SALT. NO COMMERCIAL YEAST.
This version of our popular Pugliese bread is brimming with Moroccan black olives. Delicious will grilled meats, fish, or vegetables.
UNBLEACHED FLOUR, WATER, BLACK MOROCCAN OLIVES, SEA SALT, YEAST.
Fresh Baked russet potatoes contribute to one-third the weight of our Potato Bread. This classic American bread is great with tuna salad.
UNBLEACHED WHITE FLOUR, FRESH RUSSET POTATOES, WATER, YEAST, SEA SALT.
Pronounced "Pool-Yee-Ay-See". Pugliese is the Bread of Puglia, a region of southern Italy. Its characteristics are a bubbly interior and a delicate crust, Perfect for picnic lunches and is exceptional toasted for breakfast.
Click here for a delicious picture.
UNBLEACHED FLOUR, WATER, SEA SALT, YEAST.
Traditional sourdough starter with a long 20 hour fermentation, similar to country sourdough but without the wheat germ.
Full-flavored San Francisco style sourdough, chock full of California walnuts. This bread starts its life 48 hours before it reaches the oven. Our personal favorite: toasted with salami and brie.
Click here for a delicious picture.
UNBLEACHED WHITE FLOUR, WATER, WALNUTS, SEA SALT.
A classic French baguette with a light interior texture and a crisp flavored crust.
UNBLEACHED FLOUR, WATER, SEA SALT.
he vital element to fine baking is beginning with fresh ingredients.
This also applies to the flour we use at Grace Baking. Our flour is from the most experienced
producer of natural grain products in the western United States. Only premium varieties of flour,
organic wheat and other fine whole grains are uses.
ur flour is always additive-free. Because is freshly blended and
milled, you can be certain of the preservation of natural whole grain flavor and nutrients.
or bread you plan to eat in the next few days, store at room temperature in its original packaging.
To enhance the flavor and crust, warm in a 350° oven for 5 to 10 minutes.o keep bread longer, freeze for later use in plastic wrap. Thaw at room temperature, remove the
plastic wrap and follow the above warming instructions.
race Baking bakers use a variety of "starters" to begin the bread dough
leavening process. Specific Starters will yield breads of definite flavor and characteristics.
Sourdough- No commercial yeast is used. The method of leavening bread occurs naturally by capturing the biology in air. Feeding it and adding to the bread dough makes bread rise and become slightly acidic.
Biga- A yeast dough made without salt, this spongy fermented dough is added to the bread dough for the leavening process and results in breads of wholesome flavor.
Poolish- No commercial yeast is used and is processed identically to the sourdough starter. It looks like pancake batter and is added to our baguettes for more lift.
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ABOUT US | LOCATIONS | COMMUNITY
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3200 G Regatta Blvd
Richmond, CA 94804
1.510.231.7200/1.510.231.7210(Fax)
gracebaking@mapleleaf.ca
©2003 Grace Baking