Walnut cranberry sourdough is an artisanal bread characterized by a harmonious blend of chewy, tangy sourdough with the sweet, tart burst of dried cranberries and the earthy crunch of toasted walnuts.

The dominant flavor is the signature tang of the naturally fermented sourdough, which is beautifully complemented by the sweet-tartness of the cranberries and the rich, nutty flavor of the walnuts. The overall taste is a balanced mix of sweet and savory, with a rustic, hearty feel.

Each slice offers a satisfying contrast of textures: a crispy, golden-brown crust, a soft and airy chewy crumb, the juicy pop of cranberries, and the firm crunch of walnut pieces.

Serving Suggestions:

Walnut cranberry sourdough is incredibly versatile and can be enjoyed in numerous ways:

- Toasted and slathered with salted butter, cream cheese, or goat cheese.

- Paired with various cheeses on a cheeseboard or charcuterie board.

- Used for sandwiches, especially turkey sandwiches during the holiday season.

- Made into French toast or used for bread pudding or stuffing.

- Due to its unique and robust flavor profile, it is a popular seasonal or holiday bread, though it can be enjoyed year-round.

Honey oat sourdough is a hearty, flavorful bread that blends the characteristic tang of a sourdough starter with the subtle sweetness of honey and the wholesome texture of rolled oats. It is a versatile and popular variation of traditional sourdough bread.

It typically has a soft, moist, and often airy interior (crumb) that is also chewy due to the presence of oats and honey. The oats mixed into the dough create a milky, creamy quality, while the use of strong bread flour ensures good structure and rise.

The crust is usually crisp and often a deeper golden brown color due to the sugar content in the honey, which caramelizes during baking. It is topped with a scattering of rolled oats for a rustic appearance and added texture.

Like other sourdough breads, the long fermentation process can break down gluten and phytic acid, potentially making it easier to digest and increasing nutrient availability compared to commercially yeasted breads.

Honey oat sourdough is a multi-purpose loaf that works well in a variety of ways:

- As a simple, delicious toast with butter.

- For a hearty base for both sweet and savory sandwiches, such as grilled cheese.

- As a flavorful accompaniment to soups and stews.

- When slightly stale, it makes excellent French toast or bread pudding.

-Overall, it's a comforting and nutritious bread, often a family favorite for its enhanced flavor and satisfying texture.

Jalapeño cheddar sourdough is one of Polly’s most popular, savory artisan bread that combines the characteristic tangy flavor and chewy, bubbly texture of naturally fermented sourdough with the bold additions of sharp cheddar cheese and spicy jalapeño peppers.

The flavor is a harmonious balance of tastes: the sour tang from the long fermentation process of the sourdough starter provides the base, complemented by the rich, salty goodness of the melted cheddar cheese and a pleasant kick of heat from the pickled jalapeños.

The bread features a beautifully crusty, golden-brown exterior with a soft, moist, and chewy interior (crumb). Pockets of melted cheese and flecks of green jalapeño are distributed throughout the loaf.

Serving Suggestions:

- This versatile loaf is excellent on its own, toasted with butter, or as the base for various meals.

- Paired with soups or chili

- Used to make a flavorful grilled cheese sandwich

- Served alongside smoked meats or sliced avocado and eggs

Sourdough with chocolate chips is a unique and indulgent baked good that combines the tangy flavor and chewy texture of naturally leavened bread with the sweetness of melted chocolate chips.

The natural acidity and complex, slightly savory flavor of the sourdough provide a perfect balance to the sweet, rich notes of the chocolate. The contrast creates a sophisticated taste that is less sweet than a typical dessert bread but more flavorful than plain bread.

The bread features a soft, tender, and airy or spongy crumb dotted with pockets of gooey, melted chocolate. The crust maintains the characteristic crunchiness of a good sourdough loaf.

Serving Suggestions

Sourdough with chocolate chips can be enjoyed in various ways:

- Sliced and eaten as is for a simple treat.

- Toasted and spread with salted butter to enhance both the sweet and savory notes.

- Used for unique applications like French toast, a fluffernutter sandwich, or simply as a side with coffee.

Sourdough with organic cinnamon and raisins is a popular variation of a classic sourdough loaf that combines the signature tangy flavor and chewy texture of naturally leavened bread with the warm, aromatic spice of cinnamon and bursts of sweetness from plump, juicy raisins.

The natural fermentation process of the sourdough starter provides a subtle, complex tang that acts as a sophisticated counterpoint to the natural sweetness of the raisins and the warmth of the cinnamon.

The addition of cinnamon infuses the entire loaf with a cozy, inviting aroma and flavor, which is enhanced when the bread is toasted.

The loaf features a classic sourdough crust that is golden, crunchy, and craggy, sometimes with a slightly reddish hue from the organic cinnamon.

The interior is soft, airy, and chewy, studded throughout with plump raisins that offer occasional pops of a soft, juicy texture.

Serving Suggestions

This versatile bread is a comforting treat for any time of day. It is often enjoyed:

- Toasted and slathered with butter or cream cheese.

- Eaten fresh as a snack.

- Used to make exceptional French toast or bread pudding.

- Overall, cinnamon raisin sourdough is a harmonious blend of savory and sweet, offering a heartwarming and wholesome eating experience that makes a kitchen smell amazing while it bakes.

Rosemary and kalamata olive sourdough bread is a savory artisan-style loaf with a distinct Mediterranean flair, combining the signature tang and chewy texture of sourdough with the rich, briny flavor of Kalamata olives and the fragrant, woody aroma of fresh rosemary.

The natural fermentation process provides a characteristic subtle sourness that forms the foundation of the bread's flavor profile.

- Kalamata olives contribute a deep, salty, and sometimes fruity richness that is dispersed throughout the loaf.

- Fresh rosemary infuses the bread with an herbaceous, piney scent and taste, balancing the saltiness of the olives.

The combination creates a complex, earthy, salty, and aromatic experience, often described as transporting one to the Mediterranean.

Like many artisan sourdoughs, it typically has a crusty, golden-brown exterior. The interior is soft and moist with an open, chewy crumb, often featuring visible pieces of chopped olives and rosemary sprigs distributed throughout.

This flavorful bread is versatile and complements a variety of dishes:

- Dunked in high-quality extra virgin olive oil and a pinch of sea salt.

- Served alongside soups, stews, or roasts.

- Toasted and topped with cheese (feta or Parmesan are popular choices) or used for savory sandwiches.

- Enjoyed as an appetizer or a snacking bread on its own.

Sourdough with Everything But The Bagel seasoning is a type of bread that combines the tangy flavor and chewy, airy interior of traditional sourdough with the savory, crunchy punch of the popular seasoning blend.

The sourdough's natural, complex sourness is perfectly enhanced by the rich, savory notes of the seasoning, which typically includes:

- Poppy seeds

- White and black sesame seeds

- Dried minced garlic

- Dried minced onion

- Flaky sea salt

The resulting bread offers a delightful contrast of flavors in every bite, blending the deep, fermented notes of the bread with the sweet, salty, and savory components of the topping.

The crust is golden and crisp, often generously coated and infused internally with the seasoning, providing a satisfying crunch and a visually appealing, speckled appearance.

The interior remains soft, chewy, and full of air pockets, characteristic of well-made sourdough.

This unique combination makes the bread highly versatile. It is excellent for:

- Toast: Perfect for avocado toast or simply with salted butter.

- Sandwiches: Elevates a simple grilled cheese or a breakfast sandwich.

- Dipping: Pairs well with creamy dips or olive oil.

- On its own: The robust flavor profile makes it a highly satiating and flavorful treat by itself.

Pepperoni and mozzarella sourdough bread is a savory, "pizza in bread form" loaf that combines the tangy, chewy characteristics of naturally fermented sourdough with classic pizzeria flavors.

The bread has a distinct, slightly sour tang from the sourdough fermentation, complemented by the salty, savory flavor of the pepperoni and the rich, creamy taste of the melted mozzarella cheese. Pizza seasoning, such as oregano, basil, and garlic powder, is incorporated into the dough or as a topping to enhance the overall "pizza" experience.

The exterior typically features a crispy, golden-brown crust, a hallmark of dutch oven baking methods often used for sourdough. The interior crumb is soft, fluffy, and chewy, with pockets of gooey, melted mozzarella and scattered pieces of pepperoni throughout.

As it bakes, the loaf releases an aroma similar to a classic pizza, with notes of garlic, herbs, and warm cheese.

Serving Suggestions

This versatile bread can be enjoyed in numerous ways:

- Warm snack: Delicious straight from the oven or served warm with garlic butter.

- Dipping: It pairs perfectly with a side of marinara sauce for dipping, much like a calzone or pepperoni roll.

- Appetizer: Sliced and added to a charcuterie board, it makes a popular, crowd-pleasing appetizer.

- Side dish: It serves as a fun and flavorful side for a simple weeknight dinner or soup.

Overall, it is a creative and indulgent twist on traditional sourdough, offering a comforting and flavorful eating experience.

Roasted garlic and rosemary sourdough is an aromatic, savory artisan bread that combines the classic tangy flavor and chewy texture of natural leavened sourdough with the mellow sweetness of roasted garlic and the fragrant, earthy notes of fresh rosemary.

Polly’s loaf boasts a crispy, golden, and crackly crust that often makes a distinctive sound when sliced into. Baking in a Dutch oven helps achieve this texture.

The inside is soft, airy, and chewy, characteristic of well-made sourdough, and is dotted with chunks or mashed pockets of the soft, caramelized roasted garlic and specks of green rosemary leaves.

The slow fermentation process of the sourdough starter provides a subtle, complex tang that complements the savory additions. The garlic, when roasted, loses its sharp pungency and develops a sweet, mild, and creamy flavor that permeates the loaf. Fresh rosemary adds a woodsy, herbaceous, and slightly piney taste and aroma.

Serving Suggestions:

This versatile loaf can be enjoyed in many ways.

- Warm with a simple spread of butter or a drizzle of olive oil.

- Alongside hearty dishes like beef stew or pasta.

- Used for gourmet grilled cheese sandwiches.

- Toasted as part of a charcuterie board.

The bread's robust flavor profile makes it a popular choice for entertaining or elevating everyday meals.

Sourdough bread baked in a loaf pan is a practical, user-friendly alternative to free-form artisan loaves (boules). This method produces a loaf with a classic sandwich shape, a softer, thinner crust, and an even interior crumb that is ideal for slicing and toasting.

The defining feature is its uniform, rectangular shape, which fits a toaster and is excellent for making sandwiches.

The crust is significantly softer and less chewy than the thick, crackly exterior of a Dutch oven boule. This is due to being baked uncovered at a lower temperature.

It typically has a more regular, "closed" or denser crumb structure, with smaller air pockets, as opposed to the large, open, and irregular holes found in high-hydration artisan loaves. This makes it less messy and more functional for holding sandwich fillings.

It retains the characteristic tangy flavor developed through the natural fermentation process of a sourdough starter.

A thick-crust, pungent sour loaf made from starter originating from Alaska. Available in pan loaf, artisan loaf, boules, and dinner rolls.

If you want a fantastic loaf of rustic, artisan bread, this is the flour for you! Made from heritage varieties of hard red wheat, this has the highest concentration of protein of any flour you can find in the US.

Light and deliciously crusty loaf every time. It is milled and then sifted to remove some of the bran, resulting in a light, white flour. This results in a finished product that has softer flavor notes, rises better and adds a little lightness to this artisan bread.

* Organic

* Non-GMO

* Kosher

* Unbleached

* Grown and milled in the US

Allergy: This product contains wheat.

Perfect as soup bowls, these adorable mini rounds are packed with flavor! Made from heritage varieties of hard red wheat, this has the highest concentration of protein of any flour you can find in the US.

Light and deliciously crusty loaf every time. It is milled and then sifted to remove some of the bran, resulting in a light, white flour. This results in a finished product that has softer flavor notes, rises better and adds a little lightness to this artisan bread.

* Organic

* Non-GMO

* Kosher

* Unbleached

* Grown and milled in the US

Allergy: This product contains wheat.

A thick-crust, pungent sour loaf made from starter originating from Alaska. Available in pan loaf, artisan loaf, boules, and dinner rolls.

Rosemary and roasted garlic focaccia sourdough is a savory Italian flatbread characterized by its crispy, olive oil-infused crust, light and airy interior crumb, and a distinct tangy flavor from the sourdough starter. It combines the aromatic, piney notes of fresh rosemary with the sweet, caramelized flavor of slow-roasted garlic.

The bread has a soft, pillowy, and chewy interior, with an exterior that is golden-brown and extra crispy from a generous amount of olive oil used during baking. The signature dimpled top helps create delightful "pockets of flavor".

The natural fermentation process of the sourdough starter adds a unique depth and subtle tanginess that is not present in traditional yeast focaccia. This tang is beautifully balanced by the rich, savory flavor of the olive oil and the inclusions.

- Roasted Garlic: The garlic cloves are typically roasted until tender and sweet, which mutes their sharp flavor and allows them to melt into the bread.

- Rosemary: Fresh rosemary is used to lend a fragrant, earthy, and slightly piney aroma and taste throughout the loaf.

- Flaky Sea Salt: A final sprinkle of flaky sea salt on top provides bursts of salty crunch that enhance all the other flavors.

Serving Suggestions

This versatile bread can be enjoyed in many ways:

- Torn into pieces and dipped in high-quality olive oil and balsamic vinegar.

- Served warm alongside soups, stews, or braised meats.

- Used as flavorful bread for sandwiches or paninis.

- Eaten on its own as a satisfying snack or appetizer.

A must try on Polly’s menu.