The basis of our baking techniques is the respect of the French tradition that has been passed on for generations. We prefer the method that champions a delicate balance of short mixing and slow fermentation alternated with a gentle manual touch to provide the perfect finish of a premier loaf of bread.
We incorporate our own cultured levain at different levels in all our breads to offer an intricate blend of the wheat flavor mixed with the complex aromas of natural fermentation.
Trademark of Flavor - Miche Banal™
Our signature bread, created with Shepard's Grain whole wheat flour, milled in-house, and our natural levain starter. Dense, rich and full of terroir flavor.
Here at St. Honoré bakery, Dominique has created Miche Banal™, a bread that can retrace the heritage of baking to the feudal era. French peasants ground their wheat and baked their bread in facilities provided by the manor Lord. In exchange for this service, they paid a tax called Ban, which became Four Banal, a commonly used name for the bread oven. Dominique mills his flour in-house from Northwest-grown wheat berries and then the bread is baked in a natural clay firebrick oven. Our Natural Flour is Food Alliance Approved.
Petits Pains Auvergnat, Tabatiere, Fendu
Our baguette dough shaped into smaller rolls.
Mild sour dough made of a blend of wheat and whole wheat flour. The perfect sandwich bread. Available in two sizes.
Raisin Fennel Benoitons
Rolls of Campagne flavored with fennel seed and plump raisins.
Niçoise Olive Roll
Our traditional bread with niçoise olives and rosemary.
A roll studded with crispy bits of bacon.
Onion Loaf / Rolls
Our traditional bread dough flavored with caramelized onions. Available as a whole loaf or shaped into rolls.
Walnut Loaf / Roll
Made with whole wheat flour and levain with walnuts. Available as a whole loaf or shaped into rolls.
Apple Loaf / Roll
Oven-dried apple slices baked with apple cider and our Miche Banal™ dough.