The utility club in our lineup, this loaf has a substantial well baked crust and moist slightly open interior. Whole wheat and whole spelt give it a grain forward flavor that’s not too sour.
Toasted sesame seeds added to Salt Lake Sourdough change the loaf completely, giving it a warm nuttiness.
This loaf is fully fermented and baked bold, with wonderful aromatics and deep flavor. Current Whole Wheat is freshly milled Bordeaux Rouge, a heirloom red wheat with a cool story, and Hillside Grain high extraction flour.
The round loaf, a rustic country style whole grain French bread. This bread is full flavored with natural sweetness and balanced fermentation.
Our version of the Italian standard benefits from whole grain spelt and long fermentation. It’s crusty, chewy and moist.
Our focaccia is moist, tender, and full flavor. Great for sandwiches and makes incredible croutons!
Pronounced LAH-GAH-NEYS. This is a Cyprus, Greek style focaccia. Topped with fennel, sesame, and nigella seeds
Our take on the French classic featuring heritage grain and a small amount of sourdough culture to add depth to the tender texture and mellow sweetness of a good baguette.
We bake a special inclusion sourdough each week. Think kalamata olive, dates and hazelnuts, and much more!
Olympia provisions ham, Kerry Gold butter, on Leavity baguette
Smoking Goose Dodge City Salami, Beehive White Cheddar, Mustard Aioli, on Leavity Baguette
Serrano ham, Manchego Cheese, Green Apple Arugula Salad, House-made Roasted Fig Aioli, on Leavity Focaccia
Slice of any Leavity bread with choice of seasonal jam or butter.
Avocado mash (avocado, house-pickled peppers), Biquinho Peppers, Microgreens, Maldon Salt on Leavity Salt Lake Sourdough
House-whipped Ricotta (vanilla, lemon zest, agave, marscapone), choice of seasonal jam, agave syrup, seasonal fruit on Leavity Salt Lake Sourdough