Fresh Bread is Better with Fresh Flour
Some of our Favorites
Climate Blend Sourdough using a very unique multi color blend of wheats. The genetic diversity in this blend builds field resiliency for farming in a changing climate. In finished products it creates a totally unique flavor profile and a novel bluish purple color. Organic flour, salt, water.
Silver Creek Sourdough A traditional sourdough from wild yeast with a long, cool fermentation. Organic flour, salt, water.
Artisan Baguette A quintessential, hand shaped baguette with a crusty crust and soft middle, made from poolish. Organic flour, salt, yeast, water.
Rustic Seeded Sourdough Toasted seasame seeds encase our traditional sourdough with sunflower and flax inside. Organic flour, salt, water, mix of seeds.
Sprouted Ancient Grain A mix of sprouted grains including purple barley, black barley, khorasan folded into sourdough. Organic flour, salt, water.
Par Baked Pizza Crust So easy, fun, and delish to top and bake. Get creative! Ten minutes at 375 is our usual, but bake based on your taste for soft to crispy. Organic flour, salt, water.
Walnut Raisin Sourdough with a little something special. Great with honey and cinnamon or goat cheese. Organic flour, salt, water, walnuts and raisins.
Find Hillside Bread at Atkinson’s markets, Kraays, Nourish Me, Village Market, Farmer’s Market, and various restaurants throughout the Wood River Valley.
There is no bromate, bleach, enrichments, preservatives, gmo, or glyphosate in any of our products.