Oven-roasted garlic & fresh chopped rosemary combine to create a sourdough loaf that's perfect for sandwiches and snacking. Baked Mondays, Wednesdays, Fridays.

Ingredients: Filtered water, organic wheat flour, wheat, natural sourdough starter, garlic, rosemary, sea salt,  
Contains: Wheat

Nashoba Brook Bakery

West Concord, MA

Nashoba Brook Bakery opened for business in 1998 in Concord, Massachusetts on the banks of the Nashoba Brook. All of their breads use the "Slowrise" technique of baking. "Slowrise" is one way of saying that the doughs they mix and the breads they bake owe much of their glossy, web-like texture to the mellow leavening action of the sourdough starter created from local, wild Concord grapes by Stu Witt, Co-founder. Their breads take almost 24 hours from mixing to cooling, and that long slow development results in delicious, nutritious and easy to digest breads.

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Hearth Artisan Bread

Plymouth, MA

Hearth Artisan Bread’s founder and owner Peter Nyberg has been a professional in the baking industry for more than 20 years. He is a graduate of L’Academie d’Cuisine in Bethesda, Maryland, where he received his French culinary degree. During his time there, Peter completed an externship at the Occidental Restaurant in Washington, DC under the tutelage of renowned chef Jeff Bubin (Vidalia).Most recently, Peter worked as senior bakery coordinator and research and development for Whole Foods Market in the North Atlantic region. Safe to say this is some of the best bread in New England!

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