Amelia's Bread

Amelia's Bread

from 3.50

Local Family Owned Bakery. Fountain Square, IN.

***ORDERS ARE DUE ON SATURDAY NIGHTS @ 7PM***

THE FINEST INGREDIENTS.
A COMMITMENT TO CRAFT.
AND A BELIEF THAT GOOD
BREAD MAKES LIFE BETTER.

We use old-world techniques and a cool, overnight fermentation process to craft hearth-baked breads and pastries daily in our downtown Indianapolis production bakery.

COUNTRY LOAF

Our whole wheat sourdough. Its rye flour and soaked-and-fermented rye berries give it a deep flavor and subtle sweetness you’ll love. We’re also told it tastes like you’re in Germany. Comprised of whole wheat, rye, and white flour.

PULLMAN

This ode to our midwestern roots is our take on the classic white sandwich loaf. Ours is hydrated with whole milk and butter for a soft, white crumb and rich flavor. Our nod to our mid-western roots with a classic white sandwich loaf. Our is hydrated with whole milk and butter for a soft white crumb and a very rich flavor.

SEMOLINA

Loaded with toasted fennel, sesame, and poppy seeds, this loaf takes its name, nutty flavor, and yellow coloring from the predominantly semolina flour in the dough. Incredible flavorful, and perfect for pasta night. A crowd favorite. The crust is coated with a mix of toasted sesame, fennel, and poppy seeds.

PUGLIESE

Similar to a ciabatta. Soft, white, open crumb. Crispy crust. A rustic free form loaf with a thinner crust and a light irregular crumb.

FRANCESE

Our rustic version of the classic french baguette. It has a light, irregular crumb with a thinner, crispier crust. Best eaten by the fistful on a walk down the Cultural Trail, or paired with your favorite wine and cheese.

CITY LOAF

This bread is a great all-around loaf. It has a subtle wheat flavor, substantial crust, and a soft irregular crumb.

Pickup is every other Tuesday from one of our friendly host locations!

WE DO NOT OFFER SHIPPING. ALL ORDERS MUST BE PICKED UP.

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