Menu of the Week

Naturally leavened bread with a cocoa dough, orange and Brazil nuts. When warmed, cocoa and orange fill the kitchen and the nuts add crunch to the dark crumb. Pairs with a full bodied espresso or brie with honey.

Naturally leavened whole wheat bread with Brazil nuts and dried red fruits such as cranberry, goji, strawberry, cherry, blueberry and raisins. The nuts bring depth, the fruit a gentle sweetness, and the crumb is dense and moist. Excellent toasted with butter or fresh cheese.

Naturally leavened focaccia with pear, walnuts, brie, extra virgin olive oil and flaky sea salt. When warmed the brie turns creamy over the pear while the walnuts add crunch. Between sweet and savory, it pairs with Chardonnay or sparkling wine on an antipasti table.

Santo Pane's Christmas babka: a naturally leavened, buttery dough braided with white chocolate and dried red fruits such as cranberry, goji, strawberry, cherry, blueberry and raisins. The sweetness of the chocolate meets the tartness of the fruit in every slice. Made for the holiday table and for gifting.

Naturally leavened focaccia with fig, apricot, honey, extra virgin olive oil and flaky sea salt. The honey glazes and caramelizes the fruit while the salt crystals contrast the sweetness. Serve lightly warmed with goat cheese or brie as a dinner starter.