Our Breads

Our breads are cold fermented for 12 to 24 hours, which develops deep, complex flavors, a texture that remains moist and chewy with a hearty crust.

Our bread is baked fresh daily, and we never use preservatives or artificial flavors.

We offer nearly 20 different breads, so whether you’re in the mood for tangy sourdough, our Zeppole Ciabatta brushed with olive oil and sprinkled with salt and rosemary for a savory flavor combination, our Honey Multigrain with a complex mix of 10 stone-ground whole grains, you’ll find what you’re looking for at Zeppole — and once you do, you’ll never be satisfied with any other bread.

Specialty

Pane Rustica:  A hearty Italian loaf made of mixed wheat, white, and rye flours. Pane Rustica has a hearty texture and semi-thick crust. It’s wonderful for toast or sandwiches.

Honey Multigrain:  A dense, complex blend of 10 stone-ground whole grains, sunflower seeds, rolled oats, pure honey, and topped with oats prior to baking for a distinctive appearance. It’s excellent as table bread, toast or for sandwiches. Also available as a sliced Sandwich Loaf.

New York Rye:  Our delicious New York Rye is made with medium rye and wheat flours and is flavored in the typical Germanic–style with caraway seeds. New York Rye is the perfect bread for Reuben sandwiches and is also excellent as toast. New York Rye is only available on Monday & Wednesday.

Pane di Como:  This bread reflects the Italian style of baking with its thin, crispy crust and soft, moist center. This is a delectable choice for European–style sandwiches and French toast. Special order only.

Demi French Baguette:  A traditional small French baguette with a wonderful wheat flavor, this loaf has a soft, light texture and crisp, crackly crust. Our Demi French Baguette is deliciously sliced and served with cheese, or cut lengthwise for a traditional baguette sandwich.

Challah:  This beautiful braided loaf, the traditional Sabbath bread of the Jewish faith, has become a mainstream bread. It’s slightly sweet in flavor and is delicious with butter and preserves. It makes a delicious sandwich bread, and it’s a favorite for French toast. Available only on Friday.

Village “Brutti” Dough

Village Loaf:  Approximately 14 inches square, the Village Loaf makes an impressive presentation when served to your family and guests. Basted with olive oil and dusted lightly with salt prior to baking, it has a light, open texture and delightful flavor. Cut horizontally, it is excellent for sandwiches and burgers. In fact, most of our award-winning Zeppole sandwiches are served on this bread. Cut in squares or strips, it’s perfect for mopping up the juices from your favorite dishes. The Village Loaf can be purchased as a whole or a half loaf.

Village Round:  The same delicious dough as our popular Village Loaf, but shaped like a round loaf. Perfectly sliced for sandwiches or toast, or as a table bread.

Ossa Dei Morti (“Bones”):  Ossa Dei Morti means “Bones of the Dead,” the nickname for this bread, which resembles a femur bone. “Bones” are made with the same dough as the Village Loaf, but they aren’t basted with olive oil so they have a crispier crust. The bread is airy, light, soft, chewy, and slightly sweet, a wonderful accompaniment to any food. Cut horizontally, it’s a great change of pace for burgers and sandwiches.

Ciabatta

Zeppole Ciabatta:  One of our most popular breads, this long, flat loaf has a dimpled surface that has been lightly basted with olive oil and sprinkled with salt and rosemary for an enticing flavor and aroma. With its slightly chewy texture, it’s perfect with soup, salad, pasta, and meat dishes, or delicious dipped in olive oil and balsamic vinegar. It’s an ideal bread to serve with a glass of great wine and artisan cheese.

Wild Yeast Sourdough

Sourdough Round:  Leavened solely with a natural Sourdough starter, it goes through a long, cold fermentation to enhance its distinctive sour flavor. The crust is crunchy and slightly sweet. It’s a tasty table bread, ideal for dipping and sandwiches. It’s also a favorite for toast, with a meal, or for snacking and makes an excellent bread bowl for dips, soups, chili, and stew. Also available as a sliced Sandwich Loaf.

Sourdough Baguette:  The same flavorful dough used for the Sourdough Round is molded into a baguette shape prior to baking. This loaf is a delicious accompaniment to cheese and pate, served with meals or for making baguette sandwiches. Special order only.

Sourdough Bâtard:  A shorter and thicker version of the popular baguette, it’s our most traditional European–style bread. Leavened solely with a natural Sourdough starter, it goes through a long, cold fermentation to enhance its distinctive sour flavor. The crust is crunchy and slightly sweet. It’s a tasty table bread, ideal for dipping or served with artisan cheese.

Whole Wheat Sourdough:  Made by the natural sourdough method, it is a dense bread made with whole wheat flour, which shows complex flavors and textures. The crust is thicker and chewier than other yeasted bread, and the sourdough flavor is milder than the American counterpart. Whole Wheat Sourdough is excellent for toast and for sandwiches.

Sandwich Loaves

Rustic Wheat Sandwich Loaf:  Our Rustic Wheat Sandwich Loaf is a dense mixed-flour loaf containing whole wheat, unbleached wheat and rye. The Rustic Wheat (same dough as our Pane Rustica) is very popular with our European customers, who say it reminds them of bread from their native country. The Rustic Wheat is delicious for sandwiches, or toasted and served with butter and jam.

Cheddar Scallion Sandwich Loaf:  Fresh scallions and Cheddar cheese give this loaf a delicious flavor. Perfect for cold sandwiches, grilled cheese, tuna melts, or served as toast. This loaf was developed for Bar Gernika in Boise. Available only on Mondays and Wednesdays.

Sourdough Sandwich Loaf: Our Sourdough served as a sliced sandwich loaf.

Holiday Breads

Chocolate & Cranberry Sourdough:  A unique Holiday bread, crafted with semi-sweet chocolate morsels, sweetened dried cranberries, freshly ground espresso beans, rich cocoa, and sourdough starter. Excellent with coffee, as a dessert served with a vintage port, or toasted. Offered for Christmas and Valentine’s Day.

Cranberry Walnut Sourdough:  A European sourdough laced with walnuts and sweetened dried cranberries. This bread will complement any holiday meal. Sold for Thanksgiving, Christmas, and Easter.

Cranberry Sourdough:  Our personal favorite for the holidays, Zeppole Sourdough laced with sweetened dried cranberries. Sold for Thanksgiving, Christmas, and Easter holidays.

Dresden Stollen:  This is the traditional Christmas bread in Germany and Switzerland. A rich, sweet dough with rum, sultanas, candied fruit, and almonds, lightly dusted with confectioners’ sugar.

Hot Cross Buns:  The real deal! Lightly spiced with cinnamon, nutmeg and cloves, raisins, and lemon zest. The rolls are cut on top in the form of a cross, brushed with an apricot glaze, and lightly iced with fondant icing. Sold for Thanksgiving, Christmas, and Easter.

Pull-Apart:  Our unique large round loaf separates into 30 delicious dinner rolls. The Pull-Apart also makes a creative centerpiece for your Thanksgiving, Christmas and Easter buffet or dinner table.

Buttermilk Dinner Rolls: Melt-in-your-mouth good! These delicious dinner rolls are offered by the dozen or half-dozen during the Thanksgiving, Christmas and Easter holidays.