New World
Americana (Hoagie)
This dough was developed to meet the needs of most American style preparations. It has a crispy crust and slightly sweet and delicate crumb. It makes a fantastic sandwich.
Available shapes include: Baguette, Bolillo, Hoagie, Hot Dog Bun, Sub
Sourdough (Loaf)
Sourdough is a toothy acidic bread with large hole formation. It is leavened and flavored by a starter culture that has been cared for in our bakery for 20 years. We consider our Sourdough to be one of our signature breads. It is a fantastic sandwich and table bread.
Available shapes include: Oblong, Batard, Baguette, Boule
Pan de Mie (Loaf)
This bread is our equivalent of a neutral white bread. You can use this bread with BBQ, Canopies, and other preparations where the bread is supporting another component. Advantages are the smaller hole structure that keeps condiments and sauces contained in the preparation.
Available shapes include: Loaf, Pullman, Bun, Roll
Marble Rye (Loaf)
This visually impressive bread is a combination of two distinct doughs. Our Jewish Rye and our Pumpernickel. This bread has a tight crumb with a strong carraway flavor. The doughs are shaped together to create a black and tan spiral in the final presentation.
Available shapes include: Loaf, Loaf – Long, Batard, Baguette
Honey Wheat (Loaf)
This is our take on the classic wheat loaf. We use a natural yeast and fermenting process and plenty of pure honey, that yields excellent flavor and texture.
Available shapes include: Loaf, Loaf – Long, Pullman, Pullman – Top, Bun, Roll, Hoagie
Potato (Bun)
Potato breads have increased in popularity over the past few years because they are tender, moist and hold up well to sandwich preparations. The final product comes dusted with flour which is a signature look for the bun.
Available shapes include: Buns, Loaf, Roll
Challah (Hot Dog Bun)
Challah is one of our most popular and versatile doughs. It has a slightly sweet, soft moist texture. It is an excellent choice for everything from burger buns to beautifully braided loaves.
Available shapes include:
Four braid
Loaf
Pullman
Four Braid Pullman
Lobster Roll
Hot Dog Bun
Roll
Hippie (Loaf)
We affectionately call this “the Hippie loaf” because we build this bread on a honey wheat dough platform and chalk it full of nutritious, high protein seeds. This bread is slightly sweet and heavily textured.
Available shapes include: Loaf – Long, Pullman, Bun, Hoagie, Roll
Old World
Sourdough (Batard)
Our sourdough is leavened and flavored by a starter culture that has been cared for in our bakery for 20 years. We consider our Sourdough to be one of our signature breads. It is a fantastic sandwich and table bread.
Available shapes: Oblong, Batard, Baguette, and Boule
Pumpernickel (Batard)
A heavy, slightly sweet rye bread made with our 20 year old sourdough starter and coarsely ground rye.
Available Shapes: Batard, Loaf, Pullman
Pretzel (Twist)
The process of creating the traditional pretzel flavor is a preservation technique originally intended to extend the life of the bread. After the Dough is mixed, it is rested and then shaped by hand. When it has finished its proof, it is dipped in food grade lye and placed in an oven where it is steamed and baked. This process leads to a shiny dark caramel color with a distinctive pretzel flavor.
Available Shapes:
Twist
Baguette
Hoagie
Bun
Hot Dog Bun
Roll
Stick
Ciabatta (Striatta)
Ciabatta is a high hydration Italian bread. The crust is a light golden color. The interior cell structure has large cells from natural yeasts. This bread is very versatile. It can be used for the table or cut into smaller pieces for sandwiches. This is a popular bread because it is very reasonably priced but gives a strong Rustic Vibe.
Available Shapes: Batard, Bun, Oblong rustic, Panini, Striatta, Striatta Rustic
Jewish Rye (Batard)
The Jewish Rye is a classic eastern European bread. It is made with a macerated Jewish Rye starter and white Rye flower. We add carraway seeds to give the bread its distinctive flavor profile. Jewish Rye is commonly used on the classic Reuben sandwich.
Available Shapes: Batard, Loaf, Loaf – Long
Challah (Four Braid)
Challah is one of our most popular and versatile doughs. It has a slightly sweet, soft moist texture. It is an excellent choice for everything from burger buns to beautifully braided loaves.
Available shapes include: Four braid, Loaf, Pullman, Four Braid Pullman, Lobster Roll, Hot Dog Bun, Roll
Toscano (Boule)
Pane Toscano is an older bread that hails from the Tuscan region of Italy. Traditionally the bread was unsalted and used as a vehicle for the robust flavors of Tuscan Charcuterie and cheeses. We have added salt to this version to make a mellow, nutty flavored, stand-alone table bread.
Available Shapes: Batard, Boule, Oblong
Country French (Baguette)
One of our most versatile breads. It has a durable crust with a mildly yeasty flavor profile. This bread works well for rustic sandwiches or goes great on the table with a little Olive oil.
Available shapes: Baguette, Batard, Bolillo, Boule, Loaf, Oblong, Roll, sub
Pastries
Our sweet and savory pastries are made fresh daily.
Bagels
All of our bagels are shaped by hand then quickly dipped in lye—which gives each its signature chewy crust, deep brown color, and shine—before baking in the oven.
Flavor Profile: Everything, Sesame, Blueberry
Scones
Similar to an American Biscuit, our scones slightly sweetened and occasionally glazed with egg wash. Unlike teacakes and other types of sweets, scones are not made with yeast. This pastry is a wonderful accompaniment to tea or coffee.
Flavor Profile: various
Tea Loaves
Flavor Profile: Blueberry and more
Cookies
Our cookies are baked fresh with the best ingredients! Did you know that in most English-speaking countries—except for the United States—crunchy cookies are called biscuits?
Flavor Profile: Chocolate Chip, Oatmeal Raisin, Sugar
Danish
Flavor Profile: various
Muffins
Made from a quick bread of batter containing egg. Muffins are a great way to start off any morning where you need a quick jolt of energy!
Flavor Profile: Blueberry, Pumpkin Chocolate chip, Lemon Poppy seed, Bran, Banana nut, Red Velvet
Croissants
We carefully layer the highest butterfat butter can we find into our croissant dough. Each is then shaped by hand and baked to a dark, flaky treat.
Flavor Profile: plain, chocolate, almond, ham and swiss
A sampling of popular products
for your restaurant
for your café
for your restaurant
Americana (Hoagie)
Brioche
Pretzel (Twist)
Sourdough (Loaf)
Ciabatta (Striatta)
Jewish Rye (Batard)
for your café
Muffins
Sticky Bun
Scones
Tea Loaf
Croissants
Danish
Our Process
At Kraftsmen we source the finest unbleached and unbromated flours which are gently mixed to retain their delicate flavors.
After mixing, doughs are given a rest to hydrate and develop more flavor before they are then shaped by hand and baked.
Breads
Most Kraftsmen artisan breads use a starter that adds a depth of flavor and essential leavening agents. Without these hard-working natural yeasts, our bread would not have its artisan quality or unique flavors.
Bagels & Pretzels
All of our bagels and pretzels are shaped by hand then quickly dipped in lye—which gives each its signature chewy crust, deep brown color, and shine—before baking in the oven
Pastries & more
We carefully layer the highest butterfat butter can we find into our croissant and danish doughs. Each is then shaped by hand and baked to a dark, flaky treat. We also use fresh, seasonal ingredients.
