country miche

country miche
Bakehouse co-founder Frank Carollo says “It's one of the best breads we've ever made.” That's saying a lot after nearly 25 years of baking. The “Country” comes from a flavorful multi-grain mix of Michigan stone-ground wheat, rye flour, whole buckwheat, and spelt flour, all naturally leavened by its own unique starter. Then it's baked to a dark caramelized crust giving it natural sweetness and extra flavor. The whole process takes about 18 hours. The result is a deep and complex flavor.

“Miche” is French for loaf and typically refers to the large size and round shape in the style of traditional French country bread. This baby is a whopping 4 pounds of bread! Bring it to your tailgate to feed a tent full of fans. Bigger loaves have bigger flavor, a moister crumb and longer staying power (our breads contain no preservatives, you know). Pack a big beautiful Country Miche for your up north vacation and it'll last the week. Same goes for parking one on your kitchen counter at home. Or make it the centerpiece of a big family dinner and break bread together. We'll also be retailing ½ or ¼ loaves for those in the market for amazing bread in a lesser portion.

Our team of passionate bread bakers have been testing and perfecting this bread for months. It is the creation of Hazim Tugun, one of said passionate bakers, and when he talks about it his eyes light up. Ask us for a sample and find out why for yourself. You really can taste the difference!

*Baked Tuesdays, Thursdays and Saturdays.

Read more about Country Miche on our blog!
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