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Bakery

(OL) BREAD - Seed and Grain - $7.00 ea
Seed and/or grain bread incorporates GMO free seeds and some of the oldest grains on earth: emmer, Kamut, einkorn, and spelt. Changes weekly
The bread is created only using organic GMO free flours, water, sea salt, and organic levain starter, which is a culture of wild yeasts used to slowly levain bread. It takes an astonishing 36 hours to make one loaf of Bread. Utilizing whole grains, and ancient grains makes the bread far more complex and biologically active than just plain white bread.
Each bread is baked dark to create a strong contrast between a crisp crust and a tender crumb and to extract all the flavors of a caramelized crust
Arizona
Noble Bread
(OL) BREAD - Country White - $5.99 ea
Country loaf is a blend of white and stone ground California whole wheat
The bread is created only using organic GMO free flours, water, sea salt, and organic levain starter, which is a culture of wild yeasts used to slowly levain bread. It takes an astonishing 36 hours to make one loaf. Utilizing whole grains, and ancient grains makes the bread far more complex and biologically active than just plain white bread.
Each bread is baked dark to create a strong contrast between a crisp crust and a tender crumb and to extract all the flavors of a caramelized crust
Arizona
Noble Bread
(OL) BREAD - Fruit and Nut - $7.99 ea
ON SALE!
The Fruit and Nut loaf changes seasonally. Varieties range from cherry walnut, to Turkish apricots and pecans.
The bread is created only using organic GMO free flours, water, sea salt, and organic levain starter, which is a culture of wild yeasts used to slowly levain bread. It takes an astonishing 36 hours to make one loaf. Utilizing whole grains, and ancient grains makes the bread far more complex and biologically active than just plain white bread.
Each bread is baked dark to create a strong contrast between a crisp crust and a tender crumb and to extract all the flavors of a caramelized crust
Current offering: Raisin and Walnut!
Bakers Notes:
The loaves are baked dark due to the natural sugars. The tannins in the walnuts cause the dough to turn purple!
Arizona
Noble Bread
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