Seasonal Breads at Dahlia Bakery

Have you ever walked down Virginia Street, smelled the aroma of fresh bread baking in the morning and been confused by the dry cleaning sign in the window? Well the sign is still up, but the dry cleaners are long gone. That space is home to our head baker, Evan Andres, and his team who make ALL of the breads we use at our three restaurants & bakery. Each month, Evan crafts a new Bread-of-the-Month for the Dahlia Bakery, in addition to six daily loaves. Evan let us in on what's coming up..... We hope you anticipate their arrival as much as we do!

Summer Corn—August
Please welcome back the Summer Corn Bread for its second year at the Dahlia Bakery. This year, the bread has a little thicker crust and chewier crumb due to some changes in fermentation from last year. The idea behind this bread remains the same however; to make a corn bread, much like one you might have with your bar-b-que and baked beans, yet substantial enough to be used for sandwiches and toast as well. Try it in place of your favorite sandwich bread or toasted with a little butter and honey.

Toasted Sunflower and Honey—September
Also returning for its second year, Toasted Sunflower and Honey Bread was inspired by a bread Evan enjoyed while traveling through Germany. It also reminds another one of our bakers of a bread he ate daily while living in Denmark. In the bakery, we enjoy it with butter and ham, but it also makes very good toast and would complement pâtés and spicy mustards in a small open-faced sandwich.

Swedish Rye—October
This rye bread is popular throughout Scandinavian countries. As is typical, our bread contains anise seeds and orange zest to complement the earthy flavor of rye. This makes it a perfect match with your favorite cheese.

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