Artisan Breads — coming soon (maybe!)
I bake sourdough bread as well as bagels but I'm not yet baking in quantity to sell or distribute. Please reach our or check back! All my breads are naturally leavened with the same sourdough starter used with my bagels.
Country Sourdough
Classic open-crumb sourdough boule with a deep, caramelized crust.
Olive Rosemary
Sourdough studded with kalamata olives and fresh rosemary.
Danish Rugbrod
Dense, seeded Danish rye bread — hearty and full of flavor.
Bread Philosophy
Great bread takes time. My loaves ferment slowly — often 24 hours or more — and develop complex flavors and a tender, digestible crumb.
I shape each loaf by hand, score them with care, and bake them until the crust is deeply caramelized. The result is bread with character: crusty on the outside, soft and airy within.
Yum.
Want to reserve a loaf?
I'm not currently selling loaves of bread, but I'm giving them away. What a great business model! Anyway, reach out to bagelwolfbakery@gmail.com.