Five simple ingredients: wheat flour, rice flour, water, salt and yeast. Four words to describe it: best damn loaf ever. Three ways to make the perfect pieces: slicing, tearing or biting right in. Two sizes of air pockets in the honeycombed crumb: big and small (and every size in between). One recipe that our head baker still won’t share. Zero chance you’ll be able to resist it.
We love our Kalamata Olive loaf almost as much as we love trying to say “Kalamata olive” five times fast. You should try it. And then you should try this soft, chewy bread toasted and dipped in olive oil. Or as the briny base for a next-level bruschetta. Or dipped in cheesy French onion soup for the most mouthwatering mouthful this side of Greece (where we get our ripe, tangy olives).
If fortune favors the bold, then our daringly tangy Rustic Sour loaf is truly blessed. This fragrant and flavorful bread is crusty on the outside, chewy on the inside and baked fresh daily with our O.G. sourdough starter and wild local yeast. Whether you toast it and smother it with butter, dip it in a bowl of split pea soup or panini-press it into a golden grilled cheese, today is your lucky day.
Hold this Ciabatta in one hand, and count the ingredients on the other. Flour, water, salt, yeast and rice flour. Boom. That’s all it takes to make a bread you’ll crave more than any cake. Outside: a crisp and chewy golden crust. Inside: a soft, open crumb riddled with holes a.k.a. flavor traps for butter, olive oil, sauce, jam…even a nice aioli if you’re feeling fancy.
Our Country Sour is pleased to make your acquaintance. Say hello with a Semifreddi’s handshake, AKA tearing off a piece with your bare hand and shoving it in your face faster than you can say “Nice to eat you.” That rich, earthy flavor comes from wheat and whole wheat flours, and the signature tang comes courtesy of our sourdough starter that’s been alive and kicking since 1984.
It’s not a baguette. It’s not a round. It’s our Sour Batard, and it’s named for its tangy taste and in-between shape. It starts with our sourdough starter. Obviously. And it usually ends as the ends of your sandwich. Or as toast. Or for dinner. The crust is soft enough that even kids eat it, so cutting it off would just be cruel. Don’t be cruel. Be cool.
Authenticity is kind of our thing, and this sour chewy Odessa Rye is the perfect example. It’s an old family recipe straight from Ukraine, and it gives New York rye a run for its East Coast money. A bit of malt gives it sweetness. Caraway seeds add rich flavor and texture. And Semifreddi’s superfans hoard it like it’s going out of style. Lucky for us, classics never do.
