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
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 Descriptions
Saskatoon – Much of the flour we use at CRUST comes from the prairies of Canada, and we wanted this loaf’s name to represent its ingredients. Saskatoon is a city in central Saskatchewan, and our owners’ family roots can be traced back to this rugged Canadian province. Our best-selling whole-grain loaf is made with rye, oat and wheat grains, plus whole flax, pumpkin, sunflower and sesame seeds. Dense and nutty, this loaf makes the best slice of toast in town.
City White – When families started relocating to the city from rural areas, commercial yeast became more readily available and revolutionized home bread baking. A classic Italian white bread made with both cake yeast and a natural starter.
Downtown Brown – The whole wheat counterpart to our Henry Street Provincial, Downtown Brown is made with coarse wheat flour, a bit of rye flour, natural starter and has a cracked wheat crust.
Hammonton – Hammonton, New Jersey is home to the highest concentration of Sicilians in the U.S., which made the city a natural namesake for our version of the ancestral bread of Sicily. Durum wheat and semolina flours plus lots of toasted sesame seeds yield a loaf with fine crumb and thin crust.
Bowery – The Bowery is an area in Manhattan where many Eastern European immigrants settled at the turn of the 20th century. Bowery residents have a reputation for being rough, tough and able to withstand anything. That’s our rye – ready for a challenge and heaps of corned beef. This is a true rye, with over 50% rye flour, a slight sour taste, dense crumb and thin crust.
Sourdough – Sure, sourdough bread originated in San Francisco. But every sourdough starter has a flavor unique to the environment in which it’s made, in this case, 104 West Caroline. Altitude, humidity, the natural yeast present in the air – all contribute to a flavor that can’t be duplicated anywhere else.
