At Longfield Farm we bake more than 50 kinds of breads. But, by far, our customers’ favorites are our sourdoughs. We bake our Pains au Levain and Tartines in a wood fired beehive oven. We use only the best flours, including organically grown, local whole wheat and rye flours that we grind on the farm. Beginning in 2015, we will be adding our own wheat to our whole grain breads.
Here’s a sampling of what we can do:
Sourdoughs
Sourdough Dinner Rolls
Pain au Levain
Tartine (a la Chad Roberts)
Semolina
50% Whole Wheat
Misch
German Rye
Pre-Fermented Yeast Breads
Whole Wheat
Rustica
Ciabatta
Baguette
Traditional Yeast Breads
Healthy Harvest Multigrain
Pain Ordinaire
Honey Buttermilk Cinnamon Raisin
Waterford Blaa
Raw Milk Farmhouse White
Wood Fired Bagels
Brioche Burger Buns
Finnish Rye
Soda Breads
Irish Scones
Irish Brown Bread
Scottish Scones
Contact us by clicking here to find out more.
Scones and brioche
