No matter your tastes, chances are we bake a bread you, your family, and friends will love. Our rotating selection ranges from crusty, open-crumb French baguettes to dark, dense, toothsome Euro ryes (and everything in between). The loaves we bake each week are the freshest, tastiest you'll find anywhere.
For photographs, ingredients, and nutritional information on each of the breads we regularly feature, click on bread links below.
Tips for Enjoying Your Tree-Top Bread
If you want to enjoy your loaf of bread at its best...eat it as soon as you can: The crust will be crisp, the crumb will be moist....and the experience will be memorable.
If that's not possible, here are some suggestions...
- Store uncut bread in a paper bag in a bread box (or drawer) for up to two days. If you won't consume the entire loaf by then, cut off a portion (slice it if you wish) and wrap it in foil and put it in the freezer. When you're ready to use the frozen bread, take it out three to four hours before eating and let it thaw at room temperature in the foil.
- If you want to refresh previously frozen bread, take the defrosted loaf from the foil and place it in a paper bag. Sprinkle the bag with water and place the bag in a 350 degree oven for 10 to 15 minutes. The heat will renew the crust, and the moisture will be absorbed by the crumb. You'll have a fresh, warm loaf of bread for a special meal.
- Do not refrigerate bread. Contrary to popular opinion, refrigeration speeds staling and you'll end up with a disappointing loaf. If you cannot use your bread before it dries out or goes stale, freeze it (above).
- Do not microwave bread. While the process may appear to work (the bread will get warm and soft) you'll find the loaf (or slice) will dry out quickly and turn rubbery. You'll be unhappy with the results.
- If you end up with bread you haven't frozen and can't revive....keep it for other uses: Cut up stale bread for use as croutons (for salads and soups), add berries and make a luscious sweet bread pudding, add veggies and eggs and make a savory bread pudding, grind up old slices to use as breading for frying, put a piece of stale bread in a bowl and fill it with home-made soup.