Bread is more than just a food. Just think of how the word is used: A person’s “bread and butter” is his or her main source of sustenance, while bread or dough can be cash, plain and simple. When people “break bread” they share more than just a meal: They come together in body as well as spirit.

Whatever kind of bread you’re used to, a little bit of science can make you a better baker, and also make your time in the kitchen more fun.

Baguette Classic - long, French loaf, but leavened with our natural sourdough starter, which creates a crackly crust, a hearty crumb and mellow sour flavor. Also available in demi size, sprinkled with parmesan cheese, covered with sesame seeds, or rolled in our seed mixture of poppy, sesame, caraway, anise and thyme. Unbleached flour, water, sourdough starter, kosher salt, malt syrup.

Farm - A medium dark sourdough with a firm crust. The addition of whole wheat flour gives this bread a nutty tang and rustic appearance, complete with flour marks from our proofing baskets. Unbleached flour, water, sourdough starter, whole wheat flour, wheat germ, bran flakes, malt syrup, kosher salt, yeast.

Rosemary - A fragrant, fresh rosemary boule has a hint of rich, olive oil. Wonderful with meat stews. Unbleached flour, water, sourdough starter, olive oil, wheat germ, rosemary, kosher salt, yeast.

Ricotta Polenta - A cracked corn bread made silky with fresh ricotta. This one also has a very moist interior and is perfumed with oregano. Unbleached flour, water, sourdough starter, skim ricotta, polenta, cracked corn, wheat germ, dry milk, kosher salt, sugar, yeast.

Italian - This wheel shaped Roman bread has a thin, crisp crust and delicate crumb. Unbleached flour, water, sourdough starter, olive oil, malt syrup, kosher salt, yeast.

Onion Bread - You cannot eat just one piece of this. The combination of caramelized onions and cheese is addictive. Unbleached flour, water, sourdough starter, olive oil, malt syrup, onions, asiago cheese, kosher salt, yeast.

Rustic Rye - Similar to a corn rye, this medium rye has an unusually mild flavor. When was the last time you made a great Rueben? Available plain or rolled in caraway. Unbleached white and dark rye flours, water, white and rye sourdough starters, rye chops, molasses, kosher salt, yeast.

Garlic Thyme - Studded with roasted garlic and fresh thyme, this rich bread is rounded out with a mild sour flavor. But watch out, it will fill you up. Unbleached flour, water, sourdough starter, olive oil, garlic, wheat germ, thyme, kosher salt.

Walnut - A very special bread; walnut halves stain this dough almost purple in its long fermentation. Our most sour bread-have it as an appetizer with fresh goat cheese and cracked pepper. Unbleached flour, water, sourdough starter, whole wheat flour, walnuts, sugar, milk, malt syrup, kosher salt, yeast.

Chocolate Cherry - Dried sour cherries and Valhrona chocolate combine to make this singularly unique bread. Have breakfast all day with this one. Unbleached flour, water, sourdough starter, semisweet chocolate, butter, sugar, sour cherries, cocoa powder, kosher salt, yeast.

Fig Anise - The origin of this unusual combination dates back to the Roman Empire. Black Mission figs complement whole anise seeds in this delicious bread. Unbleached flour, water, sourdough starter, cornmeal, figs, sugar, kosher salt, yeast, anise.

Poblano Cheese - Colorful and zesty, this bread is not for the faint-hearted. Great as hors d'oeuvres. Unbleached flour, water, sourdough starter, cornmeal, jack cheese, red bell and poblano peppers, wheat germ, dry milk, kosher salt, yeast.

White Rye - Dense and studded with caraway, this is a perfect deli sandwich loaf. Also available: onion rye. Unbleached flour, water, sourdough starter, white rye flour, caraway, kosher salt, yeast.

Pumpernickel - A great all-around black sandwich bread made crunchy with the addition of rye chops. Unbleached flour, water, medium rye flour, white and rye sourdough starter, rye chops, molasses, kosher salt, yeast.

Apple Walnut Dark - crusted and wearing the flour markings of dough risen in a basket, this hearth-baked specialty bread celebrates the fall harvest of these two fruits. Walnuts, unbleached flour, water, whole wheat flour, apples, sugar, barley malt, salt, yeast.

Lemon Rye - Only 7% rye, the big rye flavor is the result of a 24-hour fermentation. The combination of the two sours -- lemon and rye -- makes perfect bread for a ham sandwich. Water, unbleached flour, dark rye flour, wheat germ, natural lemon emulsion, lemon zest, salt, yeast.

Wheat loaf - Made from about 50% whole wheat flour, we have added cracked wheat, whole wheat berries and bran flakes to make this one the stuff of good diets. Water, unbleached flour, whole wheat flour, whole milk, honey, barley malt, unprocessed bran flakes, cracked wheat, wheat berries, butter, poppy seeds, salt, yeast.

Roasted Tomato Ciabatta - Tomatoes are marbled throughout this light and airy loaf and although it tastes fattening, you will be surprised that the only fats are less than one ounce of Asiago and olive oil per loaf. Water, unbleached flour, durum flour, roasted tomatoes, barley malt, Asiago cheese, olive oil, salt, yeast.

Tomato Flatbread - brushed with olive oil and garnished with fresh basil.