What types of bread do you make?

As Kneaded Bakery emphasizes breads containing a natural leavening agent (known commonly as sourdough), or a preferment, meaning a portion of the final dough mix contains a percentage of pre-fermented flour. Both of these inclusions allow for the development of an extended flavor. All the loaves benefit from these processes of long fermentation, which aid in creating complex gluten structures and multidimensional flavors. We are working hard to develop new loaves. In the meantime, here is the list of the current standards and fan favorites, along with ingredient and nutrition information.

At this time, As Kneaded Bakery does not offer any breads that are gluten free. 

OUR BREADS

OUR NOSHES

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Bialy: A chewy and airy relative of the bagel with a center chock full of onions and poppy seeds.

Dough ingredients: Wheat flour, water, malted wheat flour (wheat flour, malted barley flour), sea salt, yeast. Topping ingredients: Onion, poppy seeds, olive oil.

Bostock: A delectable morning "pastry": a thick cut piece of our Challah, drizzled with simple syrup, seasonal jam, in-house almond frangipane, and topped with sliced almonds. Baked to perfection.

Dough ingredients: Wheat flour, water, eggs, sugar, oil, sea salt, yeast. Topping ingredients: Seasonal jam (rotating), almonds, white sugar, butter, eggs, simple syrup (sugar, water), sea salt.

Morning Bun: A rich brioche dough swirled with a heavenly filling made from butter, honey, brown sugar, and spices.

Dough ingredients: Wheat flour, eggs, butter, whole milk, white sugar, sea salt, yeast. Filling ingredients: Butter, honey, brown sugar, cinnamon.


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