Italian Superior Bakery

More commonly know the “split”, is most recognizable & frequently bought product. Produced from white flour this bread maintains a hard, chewy crust w/ a soft dense middle. Available in sizes ½, 1, 1 ½, 2, & 3 pounds. Sizes ½, 1, & 2 displayed at the left, are most commonly ordered & purchased.

It is similar to any american style pan loaf found in stores. Ours is made from the same dough as the rest of the bread, but a difference in procedure allows for attributes of a plump pan loaf w/ a soft crust. Aside from the traditional white, whole wheat, corn bread, & spelt are often ordered. Available in 1, 1 ½, & 2 pound sizes. Displayed at the left: 1 & 2 pound.

They have a very thin but crispy crust w/ a very dense middle. The french loaves are most notably known, for the ability to maintain its structure when placed w/ liquidity foods. Typical size: 30-32 inches x 3 inch diameter. Available in 1 & 1 ½ pounds.

Can be made both in the filone style w/ a split & the hard crust. It is also available in a pan loaf, but due to the inability to rise, 2 pounds of dough is placed in a pan. This allows for a larger “volume” loaf. Split available in ½, 1, 1 ½, 2, 3 pounds. Pan: 1 & 2 pounds. Displayed is a 1 pound pan & split.

Fresh ricotta cheese, tomato slices, garlic, & basil strips