Sweet golden raisins and toasted and chopped walnuts all nestled into a light wheat boule and naturally leavened. Toasted with butter and paired with coffee or tea, makes a nice light breakfast.

Levain: French for “naturally leavened”. This is my signature bread. It rises naturally with a sourdough culture that I have cultivated here on Lake Granbury. The resulting bread has a mild tang, is long lasting on the pallet and has a nice shelf-life.

Like the Lake Granbury Levain, but with whole grain oats added for a nutritional boost. The crust is crisp and the interior is soft. This bread would make a great toasted turkey sandwich.

This delicious sourdough bread has 70% white flour and 30% freshly milled whole wheat and whole rye flour. Just enough of wheat and rye to add an extra layer of flavor. This bread has a pleasant tang and a creamy and soft crumb, which stays that way for days. This makes a great everyday bread for breakfast, or along side of soups or salads, or enjoy with some nice cheese for a snack.

A thin crusted light wheat bâtard (oval) studded with plump raisins and cinnamon for a natural pairing. The only sweetness in this loaf is the raisins, so it can be used for either savory or sweet applications, like toast with cream cheese, or a panini for lunch.

This tasty country style sourdough loaf features a combination of flours, plump cranberries, and toasted pecans.

The Triple S! Light and crisp, nutty and buttery, these are just a few of the characteristics of this delicious naturally leavened bread. No nuts in the bread, but the sesame seeds on the crust lend the “nuttiness”. A small percentage of semolina flour adds a “butter” quality, a golden yellow crumb and a nice clean bite.

A classic French bread with a combination of wheat and rye flours and a good portion of mixed seeds inside and out. This bread is fantastic fresh and topped with butter, but even better when toasted and topped with crunchy peanut butter.