La Vie En Rose breads are truly hand-crafted.  While the dough is initially mixed by machine, the kneading of all bread doughs is completed by hand.  After rising for the appropriate amount of time, the loaves are all portioned and shaped manually.  It’s a time consuming and labor intensive process, but we feel that it is the only way that we can produce the best bread possible.  Making it by hand enables our bakers to judge the readiness and quality of the dough at each step in the breadmaking process.

Breads currently offered at La Vie En Rose are:

            French Batard  --- a white French bread, similar to the familiar baguette, but a bit shorter.

            Campagne – a country French loaf, round and weighing in at close to 3 pounds.

            Petite Baguette – just what the name says…a small baguette just right for making a sandwich or two.

            Pan de Mie – the perfect French bread for slicing and making sandwiches (or French toast)

            Ryan’s Loaf – a country breakfast bread, with toasted walnuts, raisins and cranberries (another good one for making French toast)

            Multigrain – a complex, hearty bread that contains (in addition to the usual flour, water, yeast and salt)unsulphured molasses, honey, cracked wheat, oats, polenta, barley, millet, rice bran, wheat germ, flax seed, sunflower seeds, rolled wheat and rolled rye.

            Olive Loaf – contains Kalamata olives

            Caraway Rye – a light rye bread with caraway seeds

            Sourdough – made with our own starter that was raised from organic grapes.

            Whole wheat – contains durum and rye flours in addition to the whole wheat for an interesting twist on an old favorite.

            Tuscan – a hearty, flavorful white bread that is low in salt.