Over half a pound of pecans and raisins in this flavorful loaf.

This isn't your average puffy, sweet raisin bread. Instead, it's dense, intense, and delicious. In fact it's the density of pecans and raisins in this crusty chewy loaf that has made it one of our most popular breads over the years. Each loaf is baked on a stone hearth to ensure that the crust develops perfectly. This bread's popularity has been like a chain reaction-someone serves it for brunch and the next week their guests are buying it for themselves.

A long list of good-for-you grains made into a dense, delicious, long-lasting loaf.

Wheat, rye, corn, oats, buckwheat, barley, rice and millet, poppy seeds, flax seeds a little honey (from K&K Honeybee Farms in Clare, MI) and a nearly irresistible outer crust of toasted sunflower seeds. More than a mouthful and you won't want to share this loaf with the birds! One of our most popular loaves.

"It's the best cinnamon raisin I've ever had." Barbara Reuter, host of her own food show aired from the Food Emporium of Greenwich, CT.

This is cinnamon raisin bread with substance. A solid loaf where the flavor of the dough supports the free-lancing of the Red Flame raisins and the racy scent of Indonesian cinnamon. Sweetened with a bit of Michigan honey from K&K Honeybee Farms in Clare, it makes sensational Sunday morning toast or french toast.

Yes, you really can bake a chocolate-based bread. And yes, it's as good (or better) than your imagination.

A chocolate lover's fantasy come true-the best Belgian and French chocolates and dozens of Michigan dried cherries. A few minutes in the oven and the chocolate chunks begin melting and the aroma of cocoa fills the air. Spread it with just a hint of sweet butter, or set a scoop of vanilla ice cream on top of a warm slice. You'll be sitting in front of the most decadent dessert you've had in years.

The spiciest, most savory bread we've got. Almost a meal in itself.

We love this bread. It's savory, spicy, delicious, and dangerously close to addictive. Softly spicy New Mexico fire-roasted green chiles and raw milk Vermont cheddar blended into the Bakehouse's Farm Bread. Great on its own for a grilled sandwich or as an accompaniment to dinner. It's especially good if you give it about twenty minutes in the oven before you break it open, so it's nice and steamy when you crack the crust.

A 1/4 pound of Parmigiano Reggiano in every loaf along with a load of cracked Telicherry black peppercorns. Leaves your mouth pleasantly tingling from the heat of the pepper, salivating from the savory sweetness of the parmesan. Irresistible - steaming hot from the oven. We have eaten entire loaves in a single sitting.

Now available everyday!