Patisserie 46, A local destination bakery

A hearty old world bread made with the finest local grains from Lonesome Stone Milling out of Lone Rock, WI. A 2.5 pound loaf  is made with a starter that is perpetuated using organic wheat flour, salt and water.

A combination of rye and wheat flour give this naturally leavened bread a complex, earthy tone that lends itself beautifully to cheese or just on its own.

The classic baguette—flour, yeast, water and salt, is started the day before with poolish (a combination of yeast, water and flour). A flavorful, light baguette.

Rye and wheat flours are blended with a natural levain, sesame, flax, millet, oats, sunflower seeds and pumpkin seeds.

A classic sourdough comprised of organic whole wheat flour, levain, salt and water.

With the levain as a base, we add toasted walnuts and black currants.

A whole wheat levain with kalamata olives and thyme. A well-rounded flavorful sourdough.