"It's all about the bread."

Good bread flavor develops during the fermentation stage of the baking process. Fermentation occurs after the dough is mixed, but before it is cut and shaped. Different leavening methods create unique flavors and characteristics. The artistic patterns you see on each loaf are created as they rise in willow baskets before baking. Using wooden peels, we then finish each loaf in our stone deck hearth oven. As it bakes, each loaf develops its own identity representing the hours of work put into each piece. For our bakers this is the moment of truth, for they consider each successful loaf to be a work of art.

bagels & pastries . bread menu . keeping your bread . bread as a gift

bagels & pastries . bread menu . keeping your bread . bread as a gift

• Classic French (Pain Ordinaire)
  A long French loaf leavened with our natural sourdough levain that creates a crackly crust, a hearty crumb and a mellow flavor. Also available as our seeded baguette rolled in sesame, poppy, caraway, anise, & thyme.
  
• Sourdough (Pain au Levain)
  Our most popular bread. Leavened only with our levain starter, this rustic loaf has a very moist open structure and robust flavor. It is substantial enough to turn a simple salad and bread into a meal. Unbleached flour, water levain starter, and sea salt.
  
• Asiago
  Our sourdough bread filled with lots of Asiago cheese. Unbleached flour, water, leavin starter, yeast & sea salt.
  
• Harvest Grain
  Another favorite, this healthful loaf is complete with nine whole grains & a touch of molasses. Unbleached flour, water, stone-ground wheat, steel-cut oats, millet, flax seeds, corn meal, bran flakes, molasses, honey, yeast, & sea salt.
  
• Sunflower Wheat
  This dense & healthful bread contains nine grains & is a natural for morning toast or for grilling sandwiches. Unbleached flour, water, stone-ground wheat, steel-cut oats, millet, flax seeds, corn meal, bran flakes, sunflower seeds, honey, yeast, & sea salt.
  
• Country Wheat
  This medium dark loaf has a hearty crumb, firm crust & a deep nutty flavor. Unbleached flour, stone-ground wheat, water, yeast, & sea salt.
  
• Caraway Rye
  This traditional rye made with our sourdough rye starter is moist, chewy, & flavorful. Unbleached flour, rye, water, rye starter, caraway seeds, yeast, & sea salt.
  
• Pumpernickel
  A dark, dense, & chewy rye bread made with blackstrap molasses. Unbleached flour, stone-ground wheat, water, molasses, yeast, & sea salt.
  
• Ciabatta
  A rustic Italian slipper bread with a thin crust & moist, open crumb, or what we call "the rip & dip bread", is excellent for soaking up olive oil & sauces. Unbleached flour, water, olive oil, yeast, & sea salt.
  
• Stromboli
  A Saturday tradition, customers have patiently waited at our bakery to purchase the first batch to make its appearance out of the oven. Roasted garlic, red bell peppers, scallions, artichoke hearts, mushrooms, Parmesan & Mozzarella cheese rolled up in our black olive wheat dough.
  
• Kalamata Olive
  Our Provincial inspired rustic bread packed with Kalamata olives is delicious with a soft cheese or spread. Unbleached flour, water, sourdough starter, olives, & sea salt.
  
• Apple Raisin Walnut
  A variation of our cinnamon bread with the addition of fresh cut Granny Smith apples.
  
• Sweet Potato Pecan
  Baked sweet potatoes keep this bread extremely moist and give it a delicate interior with an exceptional crust. The flavor of roasted pecans makes this festive bread perfect for breakfast & family gatherings. Unbleached flour, water, sweet potatoes, pecans, levain starter, yeast & sea salt.
• Feta Cheese & Thyme
  Our savory bread with chewy crust & moist inner crumb makes an excellent appetizer or accompaniment to fresh, green salad. Unbleached flour, water, levain starter, feta cheese, sea salt & thyme.
  
• Cinnamon Raisin Walnut
  This is the ultimate breakfast bread with gooey cinnamon swirls, raisins, & toasted walnuts. Unbleached flour, milk, water, butter, whole eggs, brown sugar, raisins, walnuts, yeast, cinnamon & sea salt.
  

Other varieties may be available daily or seasonally. In addition to our breads we also have a full line of pastries, cookies, & bagels.

bagels & pastries . bread menu . keeping your bread . bread as a gift

For bread you plan to eat in the next few days:
Store at room temperature. The crust of the bread is a natural protective cover that seals in freshness. Use paper bags for storing to help a crispy crust. Use plastic if you prefer a softer crust or if your bread has been sliced. Bread stales quicker in the refrigerator because of drier air.

Toasting Bread:
Bread you plan to use for toast will keep in the refrigerator for up to 5 days.

Freezing Bread:
Freeze bread in heavy plastic bags. Thaw in an unopened bag at room temperature. We do not recommend thawing in microwave ovens. When moisture has disappeared, remove from bag and follow refreshing instructions below.

To Refreshen Your Bread:
Wrap bread in foil and put in a 375 degree oven for 5 minutes. Open foil and continue baking for one minute. Our breads love warm weather and will remain fresh for days, but the humidity of summertime requires that you refreshen your loaf in the oven if you prefer a crisp crust.

Slicing Bread:
We will gladly slice your bread on request. Remember, sliced bread will stale faster than unsliced bread.

bagels & pastries . bread menu . keeping your bread . bread as a gift

Impress them with your good taste. Everyone loves a great loaf of bread. We will package your bread on the spot with one of our gift bags tied with a bow.

Most of the Daily Bread's breads are fat free, low in sugar and cholesterol.
Many of the aromas & flavors you experience in our loaves are from our natural starters that are fermented over time.

Daily Bread
Des Peres
11719 Manchester Road
909-0010 fax 909-6606