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Farmstead Bread
~ reserving your bread at POCC ~
~ weekly flavors ~

Reserve your Farmstead Bread by 5:00 pm each Friday for the next week by using the Contact Us form. Specify which flavor(s) and the number of loaves for each. Be sure to include your phone number.

Reserving will ensure you get what you want. Non-reserved purchases are currently limited to two loaves while supplies last. Note: there is no price break for Reserve Ordering, as this is offered as a courtesy to you.

We carry the main four Farmstead Breads flavors:

Whole Wheat (100% freshly milled wheat flour, water, sourdough culture, salt)

Country (50% freshly milled wheat flour, unbleached white flour, water, sourdough culture, salt)

Rustic White (10% unbleached white flour, freshly milled wheat flour, sourdough culture, salt)
Vollkornbrot (100% freshly milled rye flour, sprouted rye berries, sunflower seeds, flax, water, fennel seeds, sourdough culture, salt)

plus two special flavors that rotate each week:

 October 18 - 21 special flavors: 

 Cinnamon Raisin and Pumpkin Seed Polenta 

  Reservations are closed.  

Cinnamon Raisin: (100% freshly milled wheat flour, water, cinnamon, raisins, sourdough culture, salt)

Pumpkin Seed Polenta: (50%) freshly milled wheat flour, unbleached white flour, pumpkin seeds, water, sourdough culture, salt)

 October 25 - 28 special flavors: 

 Seeded Whole Wheat and Jalapeño Cheddar 

 Reserve by noon, Friday, October 20 at 5pm 

 using the Contact Us form. 

 

Seeded Whole Wheat: (100% freshly milled wheat flour, water, sunflower seeds, sesame seeds, flax seeds, sourdough culture, salt)

Jalapeño Cheddar: (50% freshly milled wheat flour, water, sharp cheddar cheese, jalapeños, sourdough culture, salt)

We're very pleased to share this special bread from Myrtle Point, Oregon, with you during the summer months.

Photo of seven loaves of unbaked bread rising before baking, each in a basket lined by a terry cloth towel.
Photo of a baked round loaf of bread, lightly dusted with flour after a design was cut into what is now the crust.
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