One of the things we all share at Semifreddi's is a love for good quality, freshly baked bread and pastries. We really enjoy experimenting and sharing different recipes and sandwich combinations. Listed below is some of our all time favorites. Have a suggestion? Give us a call and tell us all about it! 



  • 1 1/2 cups of milk
  • 4 large eggs
  • 1/4 tsp ground nutmeg
  • 2 drops of pure vanilla extract
  • Sweet butter
  • Powdered sugar


  • Slice Semifreddi’s Cinnamon Twist into 1/2 inch thick pieces.
  • Beat eggs until whites and yolks have combined.
  • Add nutmeg and beat again until it has dissolved into the eggs.
  • Add vanilla and milk and beat until milk has blended.
  • Pre-heat a non-stick griddle on medium setting.
  • Dip slices of Semifreddi’s Cinnamon Twist into milk and egg batter, then stack dipped pieces on an empty plate. When you have finished dipping the bread the griddle should be hot enough to begin cooking.
  • Cook each side until golden brown.
  • Spread each slice with butter to taste, add real maple syrup, and dust with powdered sugar.
  • Enjoy!


The Bay Area is our world, but we have many fans from across the country! Robert has our Ciabatta shipped all the way to Hawaii so that he never goes without our world class bread. Robert was kind enough to share his favorite recipe that incorporates our Ciabatta.


  • 1 Ciabatta loaf  - sliced into 1inch think slices
  • Your favorite pesto
  • Optional additions*: fresh garlic, parmesan cheese


  • Over a low heat, spoon about a ½ cup of Pesto (and garlic*) into a medium saucepan
  • Place sliced bread in pan, until it turns golden brown, flip and repeat (top with grated parmesan cheese*)

If you are a fan of Pesto, stop by one of our East Bay Retail Cafes and try our Turkey Focaccia sandwich made with fresh homemade pesto-mayo! 


Now this is Killer chicken!

Developed at Semifreddi's by our very own Craig West, this
recipe is so easy, so tasty, so Bon Appetit-esque without
the fuss, that we promise you'll be making excuses to have
mid-week dinner parties. Perfect with salads, summer
tomatoes, buttery mashed potatoes. Go crazy with your side
dishes and splurge on dessert as this entree is also low
in fat.



  • 1 pkg chicken breasts or thighs
  • 1-5 oz bag Semifreddi's Super Garlic Croutons
  • 2 eggs
  • 1/4 cup milk
  • salt & pepper


  • Wash chicken and pat dry.
  • Smash croutons into a fine powder.
  • Wisk eggs and milk in a small bowl until combined, add salt and pepper to taste.
  • Dip chicken pieces into the mixture and roll in crouton powder to coat completely.
  • Place chicken in covered roasting pan and bake in oven @ 350 degrees for 50-60 minutes or until internal temperature reaches 190 degrees.
  • Remove from oven and let stand for 10 minutes.

Serve & enjoy!