Breads

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For 75 years, this bread has been eaten, distributed and broken amongst friends and family in the Chicago land area. Best put, it is a “Full Bodied” Bread. Out of the oven, it has a hard, dark, chewy crust, while the “guts” maintain a dense, moist, and soft texture. Just the right amount of salt is added, to give just a little bit of a bite, but not over bearing. All breads are made from the highest quality flours and ingredients found in the nation. This, along with recipe procedure, allows the bread to frozen for extended lengths of time, to defrost back to same day fresh bread. Frank Sinatra, use to have the bread shipped to him in Vegas… what more need be said!

The Filone, or more commonly know the “Split”, is most recognizable and frequently bought product. Produced from white flour this bread maintains a hard, chewy crust with a soft dense middle. Available in sizes ½, 1, 1 ½ , 2, and 3 pounds. Sizes ½, 1, and 2 displayed at the left, are most commonly ordered and purchased.

The Filone is also offered in whole grain wheat flour. This bread maintains the same qualities as the white, with the exception of “rise fullness.” This is do in part to the diminished amount of gluten in the wheat, required for fermentation. Available in sizes ½, 1, 1 ½ , 2, 3 pounds. A 2 pound loaf is displayed at the left, while ½ , 1, and 2 are most commonly ordered and purchased.

Pan Bread is similar to any American style pan loaf found in stores. Ours is made from the same dough as the rest of the bread, but a difference in procedure allows for attributes of a plump pan loaf with a soft crust. Aside from the traditional white, whole wheat, corn bread, and spelt are often ordered. Available in 1, 1 ½ , and 2 pound sizes. Displayed at the left: 1 and 2 pound.

The Long Bread is a combination loaf. Often described as a cross between a French bread and a Filone, the Long loaf provides the size characteristics of the traditional Filone while maintaining a softer crust with the full bodied middle. Available in sizes ½, 1, 1 ½ , 2, and 3 pounds. Sizes1, and 2 displayed at the left, are most commonly ordered and purchased.

French Bread or baguettes are wonderful sandwich loafs. They have a very thin but crispy crust with a very dense middle. The French loaves are most notably known, for the ability to maintain its structure when placed with liquidity foods. Typical size: 30-32 Inches x 3 inch diameter. Available in 1 and 1 ½ pounds.

Round Breads have the same characteristics to that of the Long bread, with the exception that it is round. It is most commonly used for sandwiches, particularly Panini’s. They make excellent dinner rolls when made ¼ pound size. Available in ¼, ½, 1, 1 ½ , 2, and 3 pounds. Displayed at the left: ¼, 1, 2 pound.

The Corn Bread can be made both in the Filone style with a split and the hard crust. It is also available in a pan loaf, but due to the inability to rise, 2 pounds of dough is placed in a pan. This allows for a larger “volume” loaf. Split available in ½, 1, 1 ½ , 2, 3 pounds. Pan: 1 and 2 pounds. Displayed is a 1 pound pan and split.