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. All our breads are made with 100% organic flour.

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

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. The Wheat Levain is made with whole wheat flour.

Pear Buckwheat: This loaf contains pears macerated in red wine, walnuts, buckwheat flour and bread flour. It’s surprisingly versatile, making a great sandwich bread (Especially for chicken salad! Yum!), delicious toast with jam or honey, and the perfect match for a cheese and fruit plate.

Sunflower Wheat: A Charlottesville classic, this loaf contains organic wheat, sunflower seeds and honey. A GREAT sandwich bread!

Tuesday

Apple Cinnamon Cranberry: Made with a buttery dough and 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: 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.

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.

Virginia Country Bread: Made from organic wheat grown in Virginia, the loaf is 80% whole wheat and 20% bread flour.

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. 

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 perfect for sandwiches or toast.

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. The Wheat Levain is made with whole wheat flour.

Thursday

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

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: 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.

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.

Yeasted Corn Bread: A popular bread made with coarse yellow corn meal, whole kernel corn, parmesan cheese, and Chipotle peppers. Use it to make the best grilled cheese sandwiches ever!

Finnish Rye: The newest addition to our lineup, this loaf has a little molasses for a sweet finish. Try it, you’ll like it!

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.

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

Virginia Country Bread: Made from organic wheat grown in Virginia, the loaf is 80% whole wheat and 20% 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.

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. The Wheat Levain is made with whole wheat flour.

Vollkornbot: A classic German whole rye bread.