Our Breads

The breads at Albemarle Baking Company are hearth-baked with patience and care from the finest ingredients. These loaves obtain their flavor from a long, slow fermentation. All of the breads marked with a are fat free. The remaining breads are low fat with the exception of Brioche and Challah.

Daily:

Baguette: The strong crust of this 12-ounce loaf conceals a golden thick crumb. It is the perfect beginning for a myriad of meals, or can be torn and eaten on its own.

Baton: A smaller (8 ounce) version of our traditional baguette.

Ciabatta: This light and porous bread features a chewy interior enclosed in a slightly crunchy crust that is veiled in flour. Great for dipping in olive oil We suggest slicing at home.

Focaccia: An Italian flatbread baked with a choice of sweet or savory toppings. Special order half and full sheets for the best sandwiches.

Pain de Campagne: This traditional and popular loaf is leavened with a combination of fermentation and commercial yeast. This French country loaf is similar to a baguette.

Monday

Chocolate Cherry Levain: Our newest edition is a sourdough loaf with bittersweet chocolate and dried sour cherries.

Pain au Levain/Wheat Levain : This country loaf is high and round with an airy crumb and a thick chewy crust. It is naturally leavened with a starter derived from Barboursville Vineyard grapes. It is available with or without walnuts. The Wheat Levain is made with whole wheat flour.

Tuesday

Apple Cinnamon Cranberry: made with a buttery dough, packed with fruit, this is lovely for breakfast and delicious toasted.

Jewish Rye: An authentic deli rye, complete with caraway seeds and a chewy crust.

Oatmeal Crunch: a sourdough-based bread, made with bread, wheat and rye flours. Flax, sesame and sunflower seeds along with premium oats are baked in a sandwich loaf.

Pain au Levain/Wheat Levain: This country loaf is high and round with an airy crumb and a thick chewy crust. It is naturally leavened with a starter derived from Barboursville Vineyard grapes. It is available with or without walnuts. The Wheat Levain is made with whole wheat flour.

Pain de Mie: This long square loaf is the ultimate soft-crust sandwich bread. Milk and butter make it super-moist. Kids love it! We often make it in a smaller loaf, too.

Wednesday

Raisin Pecan: A variation on our pain au levain with an addition of toasted pecans and plump raisins. It is available in a loaf as well as baton.

Sourdough Rye: A classic European-style robust rye bread with a tangy flavor.

Spelt: Spelt is an ancient grain, also known as farro. Spelt’s flavorful, nutty taste makes a tasty loaf that’s great for people seeking a wheat alternative. Spelt, along with quinoa is a complete protein. Ours is organically grown in Michigan. Contains spelt gluten.

Whole Wheat Sandwich: A hearty bread made with whole wheat flour, cracked wheat, whole wheat berries, poppy seeds, and sunflower seeds. The addition of a small amount of honey, butter, and milk make this a soft crusted bread that is baked in a loaf pan. Use it for sandwiches or toast.

Thursday

Same as Tuesday, but instead of the Jewish Rye, we have:

Yeasted Corn Bread: A popular bread made with coarse yellow corn meal, whole kernel corn, parmesan cheese, and Chipotle peppers.

Friday

Challah: This traditional braided egg bread is available every Friday with or without poppy seeds. Call ahead to order these beautiful loaves for weddings or other special occasions.

Olive and Thyme: This aromatic loaf is made with our Cabernet Sauvignon sourdough starter, Kalamata olives and freshly chopped thyme. Beware, some loafs may contain pits!

Multi-Grain: This one and a half pound loaf is packed full of cracked wheat, cut oats, barley grits, buckwheat grits, wheat bran, corn grits, millet and flax seed.

Pear Buckwheat: This is our newest addition to our hand shaped and hearth baked family. This loaf contains pears macerated in red wine, walnuts, buckwheat flour and bread flour.

Saturday

Apple Cider Bread: Made with diced local apples and cider, this loaf is not too sweet and is a surprisingly good sandwich bread.

Brioche: This rich egg and butter bread is glazed to produce a shiny crust that makes it as beautiful as it is tasty. Makes the best French Toast!

Miche: This thick-crusted, rustic sourdough loaf is sold as either a large round or in quarters.

Oatmeal Date: This loaf is made with diced dates, and their sweetness is balanced by the earthiness of the whole oats. The outside of those tends to be dark due to caramelization of sugar in the dates, adding to the overall flavor of the bread.

Potato Rosemary Ciabatta: This light and porous bread is made from potatoes, extra virgin olive oil and fresh rosemary. The chewy interior is enclosed in a slightly crunchy crust that is veiled in flour.

Pumpkin Cranberry: This seasonal loaf is a dense sourdough made with pumpkin puree and dried cranberries.

Wheat Levain: This country loaf is high and round with an airy crumb and a thick chewy crust. It is naturally leavened with a starter derived from Barboursville Vineyard grapes. It is available with or without walnuts. The Wheat Levain is made with whole wheat flour.