From European specialties like Ciabatta, Vollkornbrot or Pretzel, to local fare like Alaskan and Potato bread, we have breads for every occasion and for every taste. Made with Yeast or Sourdough, our breads are 100% organic.
Many of our artisanal breads are baked in our wood-fired brick oven. Baking in the Brick Oven gives bread a crisp, roasted crust, a beautiful appearance, and a different flavor than conventional breads.
To view our current baking schedule, click here!
Our white breads, mild or 100% Sourdough:
Our flagship bread, a soft white bread with a surprising depth of flavor. This is a yeasted bread with a touch of our heritage sourdough for taste. Every day, we have a choice of conventional and brick-oven Alaskan available.
Sunflower and Flax
We vary our Alaskan bread by adding sunflower kernels or nutritious flax seeds to make distinctive and delicious new breads.
Mostly hardy whole wheat flour with a little white for lightness. A mixture of sourdough and yeast.
Sourdough doesn’t have to be sour! Carefully-made, our Multigrain bread has a delicate and complex taste and toothsome texture.
A classic and distinctive Italian white with open airy texture, great for serving with pasta, stews, fondue or for making sandwiches. We make a variety of ciabattas, including Regular, Kalamata Olive, Rosemary, Caramelized Onion, Walnut & Anise, and Roasted Red Pepper. We make regular and one or two seasoned ciabatta varieties every day.
With nice chunks of potato and a mild sourdough taste, this satisfying rustic white bread is always baked in our brick oven.
Our new “Country Style Bread” became quite popular. The 100% Sourdough bread is baked in the Brick Oven and has a nice crust.
Sourdough French Style Baguette made out of 100% naturally leavened white sourdough.
The other breads, 100% Sourdough:
A traditional German favorite. Dense and flavourful, this 100% rye bread is actually at its peak texture and flavour 2-3 days after baking! A naturally-fermented, yeast-free bread.
Beer Bread and German Rye
These 100% naturally-leavened breads come from two distinct bread-baking cultures. German Rye is a blend of wheat and rye. The beer bread is made with local beer from Winterlong.
Seeded Rye Bread
This recipe Silvia got from a German friend, who runs an organic bakery in Munich. A mix of rye and white flour, where the added seeds keep the bread moist for several days.
This bread is made out of 100% spelt flour, an ancient grain. Many people who have trouble with gluten can eat it. A slightly nutty flavour will surprise you!
One of the first breads of the Alpine Bakery, the special Expedition Bread is great for trips (will last 4-5 weeks without refrigeration) or as a healthy snack for children. Sweet but not cake-like. Dense and easy to pack. Thinly sliced, the bread is excellent with cheese or peanut butter.
Our Day’s specials
Wednesday is Bagels Day! You can choose among Poppy seeds, sesame, plain or multigrain bagels.
Thursday Pretzel Day
Thursday is Pretzel Day! Come and try the authentic German Pretzels.