BANH MI / PHILI SUB
Uniquely formulated bread that is deal for making Vietnamese banh mi sandwiches, and yet soft enough to make traditional Phily-Cheese sub.
Available As:
SUB
BARBARI
Our Barbari bread is an oval type of flat bread. It has a distinctive flat shape and may be topped with sesame seeds.
Barbari means “of or related to Barbars” in the Persian language. Barbars are a group of people living in the Afghanistan mountains near the eastern borders of Iran. This bread was baked by the Barbar people and brought to Iran, becoming popular during the Qajar reign.
Available As:
BUNS
LOAVES
BRIOCHE
Our Brioche is a light but rich bread. The crust is glazed before baking and turns a deep golden brown. The crumb is delicate and pale yellow in color.
Jean-Jacques Rousseau, in his 1783 autobiography “Confessions,” relates that a “great princess” is said to have advised, with regard to starving peasants, “S’ils n’ont plus de pain, qu’ils mangent de la brioche,” commonly translated as “If they have no bread, let them eat cake.”
Available As:
BUNS
LOAVES
ROLLS
CHALLAH
Our Challah is made without butter. Challah is a loaf of years-leavened egg bread, usually braided, traditionally eaten by jews on the Sabbath, holiday and other ceremonial occasion. Traditional Challah is served on its own as a meal accompaniment.
Available As:
BUNS
LOAVES
KNOTS
CIABATTA
Our Ciabatta undergoes a longer process of fermentation which produces a rich, textured crust. Its crumb is feathery light. In the Italian language, ciabatta means “slipper.” The ciabatta loaf is elongated and rectangular in shape. When made with whole wheat flour, it is known as ciabatta integrale. When milk is added to the dough, it becomes ciabatta latte. A toasted sandwich made from small loaves of ciabatta is known as a panino (plural panini).
Available As:
SQUARE / RECTANGLE
CRANBERRY WALNUT
Not just for Thanksgiving anymore! Packed with walnuts and cranberries, this unique American bread is ideal for sandwiches or to accompany a cheese platter.
Available As:
LOAVES
ROLLS
FRENCH
Lyon Bakery’s French bread is a versatile classic. Non-specific to any dish, our French bread is a great accompaniment to every meal – from breakfast through to dinner.
The most distinctive French bread, loved the world over, is without doubt the Baguette – a descendant of the bread developed in Vienna in the mid-19th century when steam ovens were first brought into use, helping to make possible the crisp crust and the white crumb pitted with holes that still distinguish the modern baguette.
Long loaves had been made for some time, but in October 1920 a law prevented bakers from working before 4 am, making it impossible to make the traditional, often round, loaf in time for customers’ breakfasts. The slender baguette solved this problem because it could be prepared and baked much more rapidly. The French Baguette is famously prepared in Europe, warm with ham and butter.
Available As:
LOAVES
ROLLS
BAGUETTES
SUBS
JALAPENO CHEDDAR
Available As:
LOAVES
ROLLS
BUNS
JALAPENO CHEDDAR
Available As:
LOAVES
ROLLS FRENCH
Lyon Bakery’s French bread is a versatile classic. Non-specific to any dish, our French bread is a great accompaniment to every meal – from breakfast through to dinner.
The most distinctive French bread, loved the world over, is without doubt the Baguette – a descendant of the bread developed in Vienna in the mid-19th century when steam ovens were first brought into use, helping to make possible the crisp crust and the white crumb pitted with holes that still distinguish the modern baguette.
Long loaves had been made for some time, but in October 1920 a law prevented bakers from working before 4 am, making it impossible to make the traditional, often round, loaf in time for customers’ breakfasts. The slender baguette solved this problem because it could be prepared and baked much more rapidly. The French Baguette is famously prepared in Europe, warm with ham and butter.
Available As:
LOAVES
ROLLS
BAGUETTES
SUBS
FRENCH
Lyon Bakery’s French bread is a versatile classic. Non-specific to any dish, our French bread is a great accompaniment to every meal – from breakfast through to dinner.
The most distinctive French bread, loved the world over, is without doubt the Baguette – a descendant of the bread developed in Vienna in the mid-19th century when steam ovens were first brought into use, helping to make possible the crisp crust and the white crumb pitted with holes that still distinguish the modern baguette.
Long loaves had been made for some time, but in October 1920 a law prevented bakers from working before 4 am, making it impossible to make the traditional, often round, loaf in time for customers’ breakfasts. The slender baguette solved this problem because it could be prepared and baked much more rapidly. The French Baguette is famously prepared in Europe, warm with ham and butter.
Available As:
LOAVES
ROLLS
BAGUETTES
SUBS
