LFLa Farine
510-654-0338
The bread bench

Flour, water, salt, and a generous helping of time

Our breads come from attention to process. Good ingredients, a long fermentation, every loaf molded by hand, and baking watched to the finish, all with the balance of flavor and texture in mind.

Order breadCall 510-654-0338
Rustic loaves cooling on a wooden bench

The range runs from sourdoughs and levains through sweets and ryes, and out to the breads that belong to a particular table, from challah to Irish soda bread.

Whatever you pick, it was baked that day and it has no preservatives in it.

Rustic Baguette, Sweet Baguette, Sweet Batard, Country Round, and Flat Baguette

Ingredients: flour, water, salt, yeast, and a generous helping of time.

Character
The short ingredient list is misleading. This dough makes a bread rich in flavor and complexity, with a crisp crust and a chewy crumb. The Rustic Baguette is the one that leaves the shop most often.
Good with
Nearly anything, from cheeses and hearty dishes to lighter plates. This bread is flexible and content to play the companion.

Wheat Levain, Wheat-Walnut Levain, and Wheat Walnut Demi Pain

Ingredients: unbleached white flour, organic whole wheat flour, water, natural whole wheat starter, salt, walnuts where called for, and father time.

Character
A hearty bread with complexity and character, slightly nutty with a hint of sourness. Crisp crust, chewy crumb. In a word, this bread has teeth.
Good with
Soft-ripened cheeses and fruit, hearty soups, and hearty dishes. Our customers tell us it makes great toast.

Sourdoughs and Kalamata Olive Bread

Ingredients: unbleached white flour, natural starter, water, salt, and Kalamata olives in the olive bread.

Character
A mildly sour bread with a crisp crust and chewy center. Our fermentation is controlled, so the flavor hints at sourness instead of hitting you with it. The sourdough baguettes and petit pain carry more crust to crumb; the rounds and batards do the opposite.
Kalamata Olive Bread
The same sourdough with Kalamata olives worked in. The salt of the olives is a good counterpoint to the sourness of the dough.
Good with
Substantial cheeses and full dishes, though it may be best eaten the French way, with butter.

Irish Soda Bread and Apricot Soda Bread

Ingredients: unbleached white flour, buttermilk, sugar, butter, salt, baking soda, cream of tartar, Thompson and golden raisins, and caraway seed. The apricot version adds organic whole wheat flour and swaps dried apricots for the raisins.

Character
Savory and sweet at once, and very good heated up for breakfast. The center is soft and creamy, with the dried fruit adding a touch of sweetness.
Good with
Coffee and tea, and a bowl of fruit and yogurt.

Challah, Cinnamon Bread, and Cinnamon Currant Bread

Ingredients: unbleached white flour, eggs, butter, sugar, salt, yeast, almond and cinnamon paste, and currants.

Character
The challah comes out golden brown with a soft, chewy crumb. The cinnamon bread is the same dough, rolled thin, spread with paste, rolled into a log, and braided, so the cinnamon and almond flavor lands in every bite. The cinnamon currant version adds a little zest.
Good with
Any breakfast, or tea and coffee for a light snack. Very good sliced, toasted, and spread with butter.

Rustic Rye Batard and Rye Raisin Rolls

Ingredients: unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, and caraway seed, with golden raisins in the rolls.

Character
A classic country rye with a hearty crust and a complex, chewy center. The natural starter gives it a tang of its own, and the familiar caraway flavor comes from the seeds. The golden-raisin rolls are a standing favorite.
Good with
Hearty German cooking, or anything with tangy flavors of its own.

Holiday breads

Seasonal loaves, made with the same ingredients and no preservatives.

Pumpkin Sherry Bread
On the bench at Thanksgiving.Thanksgiving
Whole Wheat Cranberry Bread
The other Thanksgiving loaf.Thanksgiving
Panettone
Made for the Christmas season.Christmas
Stollen
Also Christmas, and also gone quickly.Christmas

Good to know

  • Everything is baked fresh that day and is free of preservatives.
  • Holiday breads are made in a short window. Call ahead if you need a number of them.
Ordering

Order it for the day you need it

Most orders take 48 hours, and cakes larger than 8 inches take 72. Call the Rockridge counter, or send the form and we will call you back.

Order bread Call 510-654-0338