Pan de Mie Loaf
Marble Rye Loaf
Honey Wheat Loaf
Hot Dog Buns
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
Pain de Mie
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
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
Marble Rye Oblong
Jewish Rye Oblong
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.
Flavor Profile: toothy acidic bread
We offer this fantastic sandwich and table bread by the loaf, oblong (football), batard (long football), baguette, and boule (bowl shaped).
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 distinctive pretzel flavor.
Available Shapes: Baguette, Hoagie, Bun, Hot Dog Bun, Roll, Stick
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
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
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
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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.
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.