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(V) = VEGAN FRIENDLY
(LG) = LOW GLUTEN

ALMOND OAT PORRIDGE (V) | Mild Sourdough | 2lb
Wheat Flour, Whole Wheat Flour, Rye Flour, Wheat Culture, , Toasted Almonds, Oats, Salt, Water

APRICOT WALNUT CRANBERRY (V) | Mild Sourdough | 1lb 10oz
Wheat Flour, Whole Wheat Flour, Wheat Culture, Apricot, Cane Sugar, Cranberry, Walnut (MAY CONTAIN TRACES OF PEANUT), Salt, Water, Cornmeal.

BAD BOY (V) | Mild Sourdough | 2lb
Wheat Flour, Whole Wheat Flour, Rye Flour, Wheat Culture , Poppy Seeds, Fennel Seeds, Sesame Seeds, Flax Seeds, Salt, Water.

BAD GIRL (V) | 1lb 12oz
Wheat Flour, Whole Wheat Flour, Poppy Seeds, Sunflower, Sesame Seeds, Flax Seeds, 100% Extra Virgin Olive Oil, Salt, Yeast, Water.

BAGUETTE (V) | Mild Sourdough | 1lb 4oz
Wheat Flour, Salt, Wheat Culture, Yeast, Water.

BRIOCHE BUNS | 4oz
Wheat Flour, Salt, Sugar, Yeast, Eggs, Butter, Milk, Water.

BLACK BEAN BREAD | 2lb
Whole Wheat Flour, Honey, Molasses, Salt, Yeast,  Black Beans , Raisins, Water.

CHEESE N GRIST | Mild Sourdough | 2lb 8oz
Wheat Flour, Whole Wheat Flour, Rye Flour, Wheat Culture, Stone Ground Corn, Cheese, Milk, Salt, Water.
(Available without cheese)

CHERRY CHOCOLATE | Mild Sourdough | 1lb 10oz
Wheat Flour, Whole Wheat Flour, Rye Flour, Wheat Culture, Dark Chocolate, Cherries, Cocoa, Cane Sugar,  Salt, Water.

COUNTRY FRENCH (V) | Mild Sourdough | 2lb
Wheat Flour, Whole Wheat Flour, Rye Flour, Wheat Culture, Salt, Water.

CUBAN  | 1lb
Wheat Flour, Pork Lard, Cane Sugar, Salt, Yeast, Water.

ENGLISH MUFFINS (WHITE OR WHEAT) | 4oz
Wheat Flour, 100% Extra Virgin Olive Oil, Salt, Yeast, Ghee (liquid butter), Cornmeal, Water.

FROAGIES (V) | 4oz
(Potato Rosemary) 
Wheat Flour, 100% Extra Virgin Olive Oil, Salt, Yeast, Water.

FROCACCIA | 2lb
Wheat Flour, Nigella Seeds, Caramelized Onions, Cheese, 100% Extra Virgin Olive Oil, Salt, Yeast, Water.

FUSCALDESE (V) | 1lb 10oz
Wheat Flour, Durum Flour, Salt, Yeast, Sesame Seeds, Water.

HONEY WHEAT | 2lb
Stone Ground Whole Wheat Flour, Bulgur Wheat, Honey, Vegetable Oil, Salt, Yeast, Wheat Culture, Water.

ITALIAN HUBCAP | 1lb 8oz
Wheat Flour, Potato, Honey, Salt, Yeast, Water.

JOSEPHINE'S DARK RYE | Mild Sourdough | 2lbs 8oz
Whole Dark Rye Flour, Wheat Culture, Sunflower Seeds, Sesame Seeds, Flax Seeds, Cornmeal, Salt, Water.

MICHE (V) | Mild Sourdough | 3lb  
Whole Wheat Flour, Salt, Water.

MORTMAN’S REAL JEWISH RYE (V) | 1lb 10oz
Wheat Flour, Rye Flour, Salt, Water, Yeast, Cane Sugar, Caraway Seeds, Vegetable Oil.

OMEGATRON | Mild Sourdough | 2lb
Whole Wheat Flour, Wheat Culture, Pumpkin Seeds, Flax Seeds, Walnuts, Steel-Cut Oats, Salt, Water.

OLIVE FOUGASSE (V) | Mild Sourdough | 2lb
Wheat Flour, Whole Wheat Flour, Rye Flour, Wheat Culture, Thyme, Fennel, Salt, Water, Olive Oil.
(Green Olives (may contain pits), or Kalamata Olives (may contain pits))

PANE ITALIANO (V) | 1lb 10oz
Wheat Flour, Durum Flour, Salt, Yeast, Water.

PANINO (V) | Mild Sourdough | 6 oz
Wheat Flour, Salt, Yeast, Water.

PECAN RAISIN | 1lb 10oz
Wheat Flour, Whole Wheat Flour, Raisins, Pecans (MAY CONTAIN TRACES OF PEANUT), Vegetable Oil, Salt, Water, Yeast, Honey, Cornmeal.

PRETZELS | 4oz
Wheat Flour, Olive Oil, Salt, Yeast, Butter, Milk, Baking Soda, Water.

SEEDY McSEED (V) | 1lb 12oz
Wheat Flour, Whole Wheat Flour, Rye Flour, Spelt Flour, Wheat Culture, Sunflower Seeds, Sesame Seeds, Flax Seeds, Salt, Water.

SOUR RYE (V) | Mild Sourdough | 2lb
Wheat Flour, Rye Flour, Wheat Culture, Salt, Caraway Seeds, Water.

SPELT BREAD (V) (LG) | Mild Sourdough | 2lb
Spelt Flour, Wheat Culture, Salt, Water.

SUNFLOWER LOAF | Mild Sourdough | 2lb
Wheat Flour, Whole Wheat Flour, Rye Flour, Wheat Culture, Sunflower Seeds, Molasses, Honey, Salt, Water.

TEN GRAIN | Mild Sourdough | 2lb
Wheat Flour, Whole Wheat Flour, Rye Flour, Sunflower Seeds, Cornmeal, Flaxseed, Millet, Steel-Cut Oats, Rolled Oats, Pumpkin Seeds, Bulgur Wheat, Salt, Water, Honey.

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ALMOND CROISSANTS | 6oz
Wheat Flour, Butter, Milk, Almonds, Sugar, Egg, Cream, Salt, Yeast

BUTTER CROISSANTS | 5.5oz
Wheat Flour, Butter, Milk, Sugar, Egg, Cream, Salt, Yeast

CHOCOLATE CROISSANTS | 6oz
Wheat Flour, Butter, Milk, Chocolate, Sugar, Egg, Cream, Salt, Yeast

CINNAMON/CREAM CROISSANTS | 6oz
Wheat Flour, Butter, Milk, Sugar, Cinnamon, Cream Cheese, Sugar, Egg, Cream, Salt, Yeast

FRUIT JAMS/CREAM CROISSANTS | 6oz
Wheat Flour, Butter, Milk, Chocolate, Sugar, Egg, Cream, Cream Cheese, Fruit Jam, Salt, Yeast
(Additional seasonal ingredients may apply)

SAVORY CROISSANTS | 6.5oz
Wheat Flour, Butter, Milk, Sugar, Egg, Cream, Salt, Yeast
(Additional seasonal ingredients may apply)

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ALMOND-LEMON TEA BREAD | 5lbs
Cake Flour, Baking Powder, Eggs, Almond Paste, Sugar, Butter, Milk, Lemon, Orange, Vanilla Extract, Salt

CARROT TEA BREAD | 5lbs
Wheat Flour, Baking Soda, Baking Powder, Cinnamon, Eggs, Vegetable Oil, Sugar, Orange Marmalade, Carrots, Walnuts (MAY CONTAIN TRACES OF PEANUT), Salt

ZUCCHINI BREAD | 2lb
(Subject to Seasonal Availability)
Zucchini, Wheat Flour, Carrot, Cane Sugar, Eggs, Soy Oil, Cinnamon, Vanilla Extract, Baking Soda, Baking Powder, Salt.

KEEP YOUR BREAD FRESH
1) Face side down on a cutting board, will stay fresh for 1-2 days
2) Store in brown paper bag, 1-3 days fresh. Please note that plastic promotes mold growth so should not be used to store bread
3) Freeze it.  Buy the bread fresh, cut in half and eat one half over 1-3 days and freeze other half immediately. In order to prevent freezer burn in your bread it is best to wrap the slices, loaves or English Muffins in something (aluminum foil, or keeping it in your Blue Oven paper bag) before placing into a freezer container creating a barrier from extra unwanted moisture. Bring the frozen half back to life by defrosting on the counter-top for a 1-2 hours, can spritz with water and pop in hot oven to get crisp again…

THE OVEN
Our Oven is 6 foot by 9 foot by 8 feet tall, is a “black” oven and is fired inside the baking chamber. The fire is allowed to burn out, the ashes removed, and then the oven rests dormant for a period of between 4-24 hours before actual baking starts. This dormant period is important in that it allows the energy inside the oven to even out, creating a normalized baking environment across the hearth and vault. Keeping a low ceiling with a vaulted arch is great for bread production, as it keeps the top of the bread closer to the radiating masonry above (for even baking in relation to the hearth, on which the bread sits) and just as importantly because it keeps the steam close to the bread, aiding in the proper formation of the crust.

SHIPPING BREAD:
All bread orders received by Thursday will be shipped the following Monday.  All English Muffin orders will be shipped as soon as available.  Wheat Muffins are only available to be shipped on Monday. Bread availability depends on what breads are going to our weekend farmers' markets. Email christinablueovenbakery@gmail.com to place your order or learn more about our shipping policies.  Please provide a shipping address, desired bread, or English Muffin quantities.  We'll send back an estimate for shipping.  All bread is shipped using USPS Priority Mail and should arrive within two days.

For special bread requests going to farmers' markets please use the Contact Us page.  

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