Elsa Balsamic Vinegar
An excellent, aged 12-year balsamic vinegar. The Elsa Balsamic Vinegar from the Emilia-Romagna region of Italy uses the traditional method of slowly fermenting cooked grape must and storing it in select wooden casks. A very well-balanced vinegar. Great with grilled dishes, fruit, cheeses and desserts. We also carry a slightly less expensive 6 year Elsa Balsamic Vinegar. |
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Storm Ranch
In 1992, owner Bonnie Storm armed with a dream of producing great olive oil, purchased this 120-year-old cattle and dairy ranch. This area, known as Pope Valley, remains rugged and generally unsettled. Due to its reputation for being hotter, drier and colder (not to mention all of the rattlesnakes!) than the bucolic valley floor, it provides the perfect stressful climate in which olive trees are known to thrive. In 1994, as Bonnie planted the 1,000 trees she had imported from Italy. Reflective of the Tuscan roots of the trees, the oil is a deep green color with a nose redolent of fresh cut grass and green apples. The flavors run deep with the intense peppery and pungent finish that is expected of such youthful and fresh oil. Break out the grilled, rustic toast or dress the simplest of pastas with this flavorful oil. |
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Lila Jaeger
A favorite among Napa Valley chefs for its fruity, rich and luscious flavors. This elegant oil was originally crafted by the visionary who helped start the renaissance of olive oil production in California. The 2005 Lila Jaeger olive oil is well balanced, with a nose of fresh cut grass and herbs and a taste that is rich, lush and fruity with a pleasant sweetness on the tongue. A 5 time LA County Fair Gold Medal Winner. Only 200 cases produced. |
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L'Olivier
Founded in 1822, this company still maintains a quaint shop in the Marais Quarter of Paris. It is a distinctly sweet, fragrant and fruity oil with a low acidity that makes it a very versatile oil when you want something fruity, but mild. |
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Morgenster
Considered the premier olive estate in South Africa, Morgenster Extra Virgin Olive Oil has received numerous international awards. This Italian style oil is blended from the pressing of Frantoio, Leccino, Coratina, Favoloza and Peranzana olives. The resulting oil has a fresh, full-bodied flavor and texture with a smooth, peppery finish. |
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Mustapha's
The rich soil and temperate climate of Morocco has been renowned for centuries for its high quality olive oil. The estate lies in a region that is strewn with the ruins of ancient Roman and Greek olive presses. Pressed from Picholine olives that are hand picked when they are young and green, this oil is rich, nutty and intensely flavored. |
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Kitchen Line
The flagship of the Kitchen Line brand and a two-time gold medal winner at the prestigious Los Angeles County Olive Oils of the World Competition, Chef's Pick is carefully crafted from olives harvested from groves in Suisun Valley (on the eastern border of Napa) and the historic growing region of Tehama County. The finished olive oil is a marriage of flavors with a deep fruity structure whose versatility lies in the harmony of its supple, almost sweet flavor with floral, grassy overtones in the nose. An excellent value for an authentic, artisan-made extra virgin olive oil in a generous 750ml bottle! |
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McEvoy Ranch
Located in Petaluma, CA this 82acre olive oil estate is certified organic and it is produced in the traditional Tuscan style using six different Italian olive varities. The 2006 release has a fresh green taste with a mild, delicate pungency. |
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Rock Hill Ranch
This California extra virgin olive oil is a mixture of five italian olive varietals. Rock Hill Ranch varietal's produce an ideal blend of fruit, sweet and grassy flavors that make this oil excellent for pestos, vineagrettes and steamed vegetables. |
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Terra Medi
An excellent greek extra virgin oil. Grown on Greece's Peloponnesian peninsula this traditional oil uses only koroneiki olives. It is a certified organic oil with a smooth, delicate and fruity flavor that is characteristic of greek oils. |
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Tibvrtini Olio Novello
This the first new oil of the fall 2007 harvest. traditionally new release oils are stronger flavored and mellow in the bottle over time. The Tibvrtini oil is an excellent green unfiltered oil that is great on bruschetta and other traditional italian dishes.
- Breads -
All of our breads are handcrafted and made with wheat milled and grown in Montana. |
Bread
German Rye
A true German rye bread. The starter for this bread is fermented for 16 hours prior to the mixing of the dough. The dark rye flour gives the loaf a richer, nuttier flavor and a moister crumb than an American rye bread. Excellent with smoked salmon, pastrami & other cold meats. Available Wednesday thru Saturday.
Ingredients-bread flour, dark rye flour, water, rye sponge, sea salt. |
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Seeded Campagne
The seeded campagne's mild, tangy flavor comes from wild yeasts cultivated from our organic sourdough sponge. The multi-seed combination of sesame, sunflower, flax, poppy and caraway give it that burst of flavor.
Available on Sunday's at the bakery and the Good Food Store. |
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Pain de Campagne
Our version of sourdough bread. It's mild, tangy flavor comes from wild yeasts cultivated from our organic sourdough sponge. The crispy crust and chewy interior adds flair to any meal.
Ingredients-bread flour, water, sourdough sponge & sea salt. |
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Cocodrillo
A sesame semolina loaf that was developed thirty years ago by a baker in Rome. The rich golden color of the crumb is achieved by blending two fine Montana flours. Toasted sesame seeds stud the outside of the loaf, making it a standout for appearance and aroma.
Ingredients-bread flour, semolina flour, water, biga, sea salt, & sesame seeds. |
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Ciabatta
This Northern Italian loaf is traditionally made to resemble a slipper in shape. A long fermentation process develops its delicate flavor and gives it an irregular crumb with a crunchy crust. An excellent bread for rustic sandwiches.
Ingredients-bread flour, water, poolish(organic flour, water & yeast), olive oil & sea salt. |
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Parisienne Baguette
We follow the classic baguette method that develops the breads flavor over time. It takes at least 12 hours to produce our baguettes. This creates a more substantial texture and develops the flour's natural flavor into a flavorful chewy baguette.
Ingredients-bread flour, water, biga & sea salt. |
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Rosemary Foccacia
This classic Italian flatbread is stretched by hand and then coated with olive oil and sprinkled with rosemary and kosher salt.
Ingredients-bread flour, water, semolina flour, olive oil, biga, sea salt & rosemary. |
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N.Y. Rye
A slight sourdough flavor permeates the bread. The rye's chewy interior filled with caraway seed makes it excellent for pastrimi sandwiches.
Ingredients- bread flour, rye flour, water, sourdough sponge, sea salt & caraway seed. |
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