06/22/16

Jalapeno Cheddar

It is a Southwestern creation with an overload of cheese and jalapeño flavor that brings to life any ordinary sandwich.

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06/22/16

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.

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06/22/16

Banh Mi / Philly Sub

Uniquely formulated bread that is ideal for making Vietnamese banh mi sandwich, and yet soft enough to make a traditional Philly-Cheese sub.

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06/22/16

Tomato Rosemary

Ahhhhhh, the unique aroma and classic combination of freshly cut rosemary and tomato.

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06/22/16

Pretzel Bread

A Bavarian staple with a unique savory crust, ideal for bratwurst and other sausage meats.

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06/22/16

Potato Bread

This All-American staple is commonly used to achieve a soft texture with great mutual flavor.

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06/07/16

Walnut Raisin

Packed with wholesome and nutritious walnuts and raisins, this popular bread has a nutty, fruity flavour that is pleasing to the palate. Delicious when served with cheese.

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06/07/16

Sourdough

Sourdough bread is made by using a small amount of “starter” dough, which has a yeast culture, and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter next time. It is not uncommon to have a baker’s starter dough that carries years of history, […]

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06/07/16

Soft White

Containing no additives, our Soft White bread offers a soft and light consistency.

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06/07/16

Semolina

Semolina is a granular flour with a light yellow color. It is produced from durum wheat, which is also used for making pasta. It is high in protein and gluten. Semolina bread has a crispy crust and a chewy interior and is a great sandwich bread.

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06/07/16

Rustico

Lyon Bakery’s signature bread, the Rustico, is our labor of love. With a lengthy production process and careful attention paid to its hand-crafted finishes, the Rustico is a true artisan bread. In keeping with its name, our Rustico bread has a rough, textured appearance and a crunchy crust. The crumb is moist.

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06/07/16

Rosemary

Rosemary has a very old reputation for improving memory, and has been used as a symbol for remembrance (as worn during weddings, war commemorations and funerals) in Europe, probably as a result of this reputation. In Shakespeare’s Hamlet, Ophelia says, “There’s rosemary, that’s for remembrance”. Rosemary and its constituents, carnosol and ursolic acid, have been […]

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06/07/16

Pumpernickel

Our Pumpernickel is a healthy and delicious fiber-filled bread. According to a 17th Century anecdote, a French horseman, stopping at a Westphalian inn, is offered a piece of black bread. Surveying the food with suspicion, he declares: “C’est bon pour Nicole” – Nicole being his horse

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06/07/16

Multigrain

Packed with 12 grains, the health benefits of our Multigrain bread are unsurpassable! Recommended by doctors and dieticians as part of a healthy diet. Flaxseed: The seed of the flax plant. It is a rich source of omega-3 fatty acid, fiber, and a compound called lignin. It is being studied in the prevention of prostate […]

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06/07/16

Kalamata Olive

Our olive bread contains juicy pitted Kalamata olives. Kalamata olives are dark eggplant-colored Greek olives rendering a rich, fruity flavor and meaty texture.

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06/07/16

Jewish Rye

Rye flour has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber. Our Jewish Rye is made the old fashioned way with a crust.

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06/07/16

French

Lyon Bakery’s French bread is a versatile classic. Non-specific to any dish, our French 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 […]

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06/07/16

Focaccia

Our Focaccia is flattened by hand and stretched to fit the baking pan. The basic recipe is thought by some to have originated with the Etruscans or Ancient Greeks, but nowadays it is particularly known as a delicacy of the Ligurian cuisine.

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06/07/16

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 […]

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06/07/16

Challah

Our Challah is made without butter. Challah is a loaf of yeast-leavened egg bread, usually braided, traditionally eaten by Jews on the Sabbath, holidays and other ceremonial occasions. Traditionally, Challah is served on its own as a meal accompaniment.

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06/07/16

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 […]

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06/07/16

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 […]

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