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Cinnamon Raisin

Cinnamon Raisin Bread

Baked fresh on Saturdays or by special order (72 hours notice).

This chewy, crusty loaf gets some structure from the addition of a natural starter and a bit of course whole wheat flour and natural sweetness from honey and dark raisins.

Unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), water, dark raisins, coarse whole wheat flour, clover honey, sea salt, culture, ground cinnamon, fresh red star yeast

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 French Toast and Bread Puddings.
  • Great toasted.
$ 8.95