Artisan Breads
The complexity and depth of flavor along with the tender crumb of our signature breads set us apart from other bakeries. We bake everything from scratch everyday and use the age-old method of long fermentation. All of our whole grain flours are stone milled in house using organically grown grains sourced from the Northeast. In March, 2020, Food Network named Seven Stars one of the Best Bread Bakeries in America!
Our breads rotate, be sure to check our Café Menu for current selections.
For information about storing and freezing our bread, see our Bread FAQs.
A traditional French bread.
Made with Kalamata & Moroccan oil cured olives and a natural sourdough starter. Available as a batard & stick.
Rustic Italian style bread made with mostly durum wheat; full of large holes and lots of flavor. Available as a round, stick & roll.
A classic rustic sourdough highlighting our house-milled whole wheat and rye flour. Available as a 1-1/2 lb & 3 lb round & pan loaf.
Made with an organic mix of 7 grains, sunflower seeds, and a natural sourdough starter. Available as a round & pan loaf.
Made with our natural sourdough starter. Available as a batard, stick & pan loaf.
A savory mild sourdough studded with chunks of cheddar cheese.
A dense loaf packed with walnuts and California raisins, made with a natural sourdough starter.
A sourdough made with whole spelt and sesame seeds.
A European style seedless rye made with a natural sourdough starter.
A traditional white sandwich bread.
Rotating seasonal variety
A sourdough baguette coated with fennel, sesame and poppy seeds.
A braided egg bread available only on Fridays.
A soft bread packed with soaked raisins, golden raisins and currants.
A fall favorite – sourdough with a touch of pumpkin, coated with toasted sesame and pumpkin seeds.
A slightly sweet bread made seasonally for Saint Patrick’s Day, with the texture of a dense scone and packed with rum soaked raisins
Our whole wheat Fougasse is loaded with Gorgonzola cheese crumbles and toasted walnuts. It is cut before baking to resemble a wheat stalk.