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Artisan Bread Of The Month Club

Name: Artisan Bread Of The Month Club
SKU: 10000
Availability: InStock

$110 and up

FREE UPS SHIPPING!
(excluding HI and AK)

Our Bread Of The Month Club features artisanal loaves from CRUST- handcrafted in small batches and baked fresh in Fenton, Michigan seven days a week. Our breads take days to produce (rather than hours), and are made without preservatives using only the most basic, wholesome ingredients. Most of our loaves are made with natural starters, which yield the best-tasting and most full-flavored breads. Nothing could be more welcome than a delivery of fresh CRUST bread at the home of friends, family (or even yourself!)

FEATURED ARTISAN BREADS
• January – Saskatoon Batard
• February – City White Batard
• March – Downtown Brown Batard
• April – Hammonton Round
• May – Bowery Rye
• June – 104 Sourdough Round
• July – Saskatoon Batard
• August – City White Batard
• September – Downtown Brown Batard
• October – Hammonton Round
• November – Bowery Rye
• December – 104 Sourdough Round

FOR YOU OR THE BREAD LOVER IN YOUR LIFE!

Join the CRUST Artisan Bread Club, and keep the goodness coming for 3 or 6 consecutive months. The first loaf will ship on the day you request at Checkout, and the others follow monthly. MAKES A GREAT GIFT!

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SKU: 10000 Categories: Artisan Breads, Food Clubs, Gift Collections Tags: Birthday Gifts, Free Shipping

Care Instructions

Store your un-sliced bread on the counter, cut side down, for 2-3 days. Storing the loaf in plastic is fine, but it will soften the crust. Our bread can be frozen. Just double bag the loaf in plastic and freeze for up to a month.

Ready to eat? Remove the bread from the freezer and let fully thaw. Pre-heat oven to 350 degrees. Take off the plastic bag. Place the loaf directly on the oven rack and bake for 15-20 mins. Remove the loaf from the oven and let it rest for a few minutes before slicing.

Ingredients

Coming soon.

Artisan Bread Descriptions

Saskatoon Prairie Seed – Unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), fine whole wheat flour, dark rye flour, water, oats, pumpkin seeds, sunflower seeds, sesame seeds, whole flax seeds, sea salt, culture, yeast.

City White – Unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), water, sea salt, yeast.

Downtown Brown – Unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mono-nitrate, riboflavin, folic acid, malted barley flour), water, coarse whole wheat flour, pure medium rye flour, culture, sea salt.

Hammonton – Water, durum flour (milled wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), sesame seeds, semolina flour (coarse durum wheat), sea salt, yeast.

Bowery Rye – Water, pure medium rye flour, high gluten wheat flour (enriched wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), sea salt, unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), yeast, ground caraway seeds, culture.

104 Sourdough – Unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), water, culture, sea salt, pure medium rye flour.

Artisan Bread Of The Month Club

Care Instructions

Ingredients

Artisan Bread Descriptions

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