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Henry Street Provincial
Baked fresh and available on Fridays and Saturdays with 72 hours notice.
This, and its big brother - Henry Street Miche, may well be the best loaf of bread ever made. Sometimes described as a French farm or peasant loaf, this bread is made entirely without commercial yeast. The use of a natural starter harkens back to the days of resourceful peasants of the French and Canadian provinces, ergo, “Provincial”. A rustic loaf with a thick crust, soft chewy interior and a hint of sour, this is one of our favorites.
Unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), water, pure medium rye flour, sea salt, culture, coarse whole wheat flour
Store your un-sliced bread on the counter, cut side down, for 2-3 days. Storing the loaf in plastic is fine, but it will soften the crust. Our bread can be frozen. Just double bag the loaf in plastic and freeze for up to a month.
Ready to eat? Pre-heat oven to 350°F. Remove bread from the freezer and remove the plastic bags. Place the frozen loaf directly on the oven rack and bake for about 40 minutes. Remove the loaf from the oven and let it rest for a few minutes before slicing.
- Slice it and slather it in Sea Salt Butter...AWESOME!
- Great for sandwich making - especially good grilled.
- Use it to top French Onion Soup.
- Makes amazing salad croutons and stuffing for poultry or pork.