Fresh Baked Breads

Beneficial Breads

Fresh Baked Rolls

Morning Pastry

Celebration Cakes

Specialty Desserts

Rustic Pies & Tarts

Cookies & Biscotti

Granola

Tips For Storing Fresh Baked Bread
Crossroads Bake Shop Traditional Fresh Baked Breads

Buttermilk Oat and Cinnamon Swirl Bread
This homestyle, loaf-pan bread with a golden crust has a wonderful soft texture. Buttermilk and a bit of brown sugar impart a slightly sweet flavor.
Made with and without a cinnamon-sugar swirl.  It is great for toasting, for wholesome French Toast, and just kids love it! 
Rolled oats, whole wheat flour, unbleached white flour, water, brown sugar, canola oil, buttermilk, salt, yeast. 
Cinnamon Raisin Bread
Our Old Fashioned White Bread has raisins and cinnamon sugar rolled up inside, transforming it into a favorite morning toast treat.
Unbleached white flour, non-fat dry milk, Canola Oil, honey, yeast, salt, raisins, cinnamon sugar.
Challah
Our traditional braided Challah has a tender crust and a soft, golden interior. Light and airy with a consistent texture, Challah is versatile, delicious and it's a favorite among kids. Challah for French Toast is a customer favorite. Unbleached white flour, water, eggs, canola oil, sugar, yeast, salt.
Sourdough Baguette & Football
Our natural sourdough has a light, chewy texture and a deeply carmelized crust. Its pleasing flavor is due to an unhurried fermentation process and has notes of sweetness, nuttiness and tartness. Dip it in your favorite soups and stews.
Unbleached white flour, water, natural sourdough levai, salt.
Sesame Semolina Bread & Rolls
This golden hearth bread covered with sesame seeds has a moist and chewy interior. It makes fantastic toast and is great served with any Italian-style meal. Unbleached white flour, durum semolina flour, water, sesame seeds, yeast, salt.

French Bread
The classic combination:  a light, airy texture inside, surrounded by a thin, crisp golden crust.  Its mild flavor and open texture make it perfect for dipping in sauces, tapenades, and flavored oils.  It also makes scrumptious bruschetta and garlic bread. 
Football shape (shown left) also available in Rolls.  
Unbleached white flour, water, yeast, salt. 
French Bread Epis
Six attached rolls staggered and baked together as one baguette.
French Bread Ficelle
A long skinny baguette with an open hole structure.
(aprox. 25-28" long and about 2" in diameter).
Slice on the diagonal for an attractive presentation
or for making Bruschetta.

Italian Bread
This versatile family bread has a crunchy, hearth baked crust and soft, chewy inside.  The addition of olive oil lends richness to the bread. Try it with your next pasta dinner. 
Unbleached white flour, water, olive oil, yeast, salt. 
Large Italian Rustic Bread
This large round country bread is the heart of the family meal.  
Its very presence at the table bonds the diners as they observe its rustic beauty and anticipate sharing the flavorful crust and moist, craggily interior.
Unbleached white flour, water, olive oil, yeast, salt.
Italian Whole Wheat Bread
This bread has a traditional flavor and texture, but contains
almost 30% whole wheat flour. It is a great way to get more whole grains in your diet, yet still have fantastic Italian bread
with your pasta or soup.  
Unbleached white flour, whole wheat flour, olive oil, yeast, salt.
Old Fashioned White Bread

A simple all-natural country white loaf perfect for sandwiches and toast. Unbleached white flour, non-fat dry milk, Canola Oil, honey, yeast, salt.

Rustic Ciabatta
A crunchy crust envelops a soft, chewy interior with a characteristic open-holed texture.  Dip in olive oil, scoop up your favorite pasta sauce or pair with other Mediterranean delights.
Unbleached white flour, water, olive oil, yeast, salt.

Gorgonzola Fougasse
Rich nutty crunchy…need I say more?  Gorgonzola cheese and walnuts enfolded into our Italian dough create a surprisingly satisfying flat bread that’s sure to be a party favorite.  A great appetizer or anytime bread.
Unbleached white flour, water, olive oil, gorgonzola cheese, walnuts, yeast, salt, pepper. 

Olive Bread
Savory and satisfying, our Olive Bread has a crusty exterior and moist, chewy crumb that is studded with Sicilian-style, marinated green olives.  Spice up your morning by serving toasted olive bread with your eggs.   Try it toasted with your morning eggs—it is really good!
Unbleached white flour, water, Sicilian-style green olives, olive oil, Italian spices, yeast, salt. 
Black Olive Bread
Our Italian bread with the addition of juicy, flavorful Kalamatta and oil-cured olives. The olives make this bread moist and impart an intense and satisfying Mediterranean flavor.
Unbleached white flour, water, Kalamatta olives, oil-cured olives, olive oil, yeast, salt. 
Crossroads Bake Shop Focaccia - Flat Style Italian Breads
Focaccia
Our Italian bread dough shaped into oval flat breads and garnished with savory toppings. Focaccia has a tender crust and an open interior texture. These breads can be enjoyed on their own, or serve them with soup or salad for a satisfying meal. 

Artichoke Onion Focaccia
Parmesan cheese, garlic, artichokes, red onion, lemon juice and extra-virgin olive oil. Tempting and satifying… a meal in itself!

Honey Brie Focaccia
Honey, brie, roasted garlic, extra-virgin olive oil and walnuts.  A savory and sweet combination that surprises and delights.

 Rosemary Focaccia 
Kosher salt and extra-virgin olive oil and rosemary.  An aromatic delight for the senses. Slice horizontally and layer with grilled vegetables and mozzarella, wrap in foil and warm for a heavenly panini.

Sweet & Sour Onion Gorgonzola Focaccia
Roasted onions, gorgonzola cheese, extra-virgin olive oil, a touch of sugar, balsamic vinegar.  Mucho gusto! 

Tomato Pie Focaccia 
Tomato sauce, mozzarella and extra-virgin olive oil.  A local favorite made with house-made sauce. 
Tips For Storing Fresh Baked Bread
• If the bread will be eaten within 48 hours, keep the paper-wrapped loaf at room temperature.

• Bread will stale more quickly in the refrigerator.

• Bread kept in plastic will have a soft crust but will last 3 or more days. If you want to keep the crust nice and crisp, keep it in a paper bag.

• Baguettes are meant to be eaten on the day that they are purchased. They can freeze for up to one week.

• If your bread will not be used within 48 hours, you can freeze it for up to 3 months. Make sure that the bread is wrapped in an air-tight heavy plastic bag.  Wrap in foil, then plastic,
if you plan on reheating.

• When thawing frozen bread, leave it in the closed bag until all the moisture has been reabsorbed.

• To get the crust back on the day-old or thawed-out bread, place in a hot oven (375-400 degrees) for 5 minutes. Wrap in foil first for best results.

• The crust is a natural protective cover, so slice it only as you need it.