The Crossett Hill Batard is now made entirely with local wheat and rye!
This bread comes in a paper bag to preserve the crust. After cutting, place cut side down on a cutting board, uncovered, and it will stay fresh for days. If not sliced for several days, just run under cool water and heat in a 350 degree oven for 15 minutes.
This is an alternative size and shape (smaller and oval) for our Crossett Hill Round. It is meant to be a more sandwich-friendly version of our whole grain favorite.
This is a hearty loaf that is Red Hen's take on the country loaves of Europe. Full flavored, yet not too dense, this bread is especially good with sharp cheeses. Like many other Red Hen Breads, this loaf is long fermented and naturally leavened, for increased nutrition, gluten assimilation and flavor.
This is my absolute favorite. I had decided to rotate through bread options in the bakery section so I can try a bunch. This was the first one that I picked and never really moved on :D
fabulous bread! a bit crusty, but so, so good sliced and toasted or grilled with a little butter -- we made the most amazing grilled cheese sandwiches with this bread, Grafton Vt cheddar, a little dijon mustard, and sliced tomatoes and avocado! Great, complex hearty flavor that wouldn't be out of place on any restaurant table, really.
This bread is the reason we have been taking regular trips to Vermont over the past 10 years and that I have signed up for Farmers-To-You. What more can I say. It is that good. It is the closest thing to european-style sourdough bread I have found. Nothing else comes even close in taste and consistency with a great crust. I will not say more in fear it might become so popular that it sells out.
My husband says, "Wooooo!" and it is a weekly purchase for us. :)