The bakers at The Breadery have a daily routine. They begin by stone-grinding red and white Montana wheat (which they’ve chosen for their high protein content) to make their whole grain breadsand, using the entire seed to turn wheat into flour. After forming the loaves by hand and allowing them to rise, they pop them in the rotating bread oven which holds up to 450 loaves. Then they survey their shelves to make sure they have all the garden herb, cinnamon raisin walnut, grains galore, orange cranberry pecan, cheddar parmesan, and more. They also offer authentic style Artisan breads like real French baguettes, Italian ciabatta, focaccia, and Greek olive bread. Pair pastry treats like scones, fruit tarts, and sticky buns with with small-vineyard wines and artisan spreads wine.
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