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All our sandwiches are made with hand crafted artisan breads from The Good Loaf bakery in Milford, New Hampshire.

We don't use any frozen or par-baked doughs here, only real all-natural locally made breads with the flavor and texture you can only get from a true artisan bread.
Pain de Mie
An enriched white bread with a firm, close crumb and minimal crust. A high percentage of butter and milk in the dough yields a velvety crumb and rich flavor in this traditional French loaf. Baked in a Pullman pan with a lid, the loaf is squared, golden, and an ideal sandwich vehicle.
Ingredients: Unbleached flour, spring water, unsalted butter, dry milk, cane sugar, fresh yeast and sea salt.
3-Seeded Rye
A light rye sourdough with a savory seed mixture. Beyond the average caraway - studded incarnation of rye, this bread includes sesame and charnushka seeds in the mix to add a whole new realm of flavor to this hearth baked loaf.
Ingredients: Natural levain, high gluten flour, whole rye flour, caraway seeds, charnushka seed, sesame seeds, spring water, sea salt, fresh yeast.
Classic Sourdough
A hearty hearth loaf with a mild sourdough flavor. A long-lived New England grown sourdough culture and a touch of both whole wheat and whole rye flours gives a chewy interior and toothsome crust.
Ingredients: Natural levain, unbleached flour, whole rye flour, wheat flour, spring water and sea salt.
Kalamata Olive Sourdough
Olive aficionados rejoice! Classic Sourdough with loads of dark and lovely Kalamata olives is bound to make your mouth happy.
Ingredients: Natural levain, unbleached flour, whole rye flour, wheat flour, spring water, Kalamata olives and sea salt.
Pain Rustique
A crusty, white French bread, similar to a baguette. This is a lean dough with no fats added, using a traditional poolish preferment method to produce a crisp, golden crust enveloping an open-holed, moist crumb with a buttery flavor.
Ingredients: Unbleached flour, spring water, sea salt and fresh yeast.
Multigrain
A Versatile pan loaf, studded with whole seeds and grains. A special blend of millet, sunflower seed, flax seed, poppy seed, wheat, rye, and oats makes this bread a bonanza of wholegrain nuttiness.
Ingredients: Bread flour, whole wheat flour, spring water, buttermilk, multigrain mix (rolled oats, sunflower seeds, flax seeds, steel cut oats, wheat kernels, millet, bran flakes, rye meal, sesame seeds, poppy seeds), honey, brown rice, brown sugar, fresh yeast and sea salt.
Ciabatta
A crusty "slipper shaped" loaf of Italian origin with enormous holes in the crust just begging to soak up sauces, dipping oils, au jus, and the like. Produced in the classical way to coax superior flavor from the best quality unbleached white flour, with the added notes of a touch of rye and whole wheat.
Ingredients: Bread flour, unbleached flour, whole wheat flour, medium rye flour, spring water, sea salt and fresh yeast.
French Baguette
Traditional French formula and technique transform the simplest of ingredients (flour, water, salt and yeast) into the genuine item, not simply a shape. Prized for its generous surface area of golden crust and its irregular, open crumb structure within.
Ingredients: Unbleached or French flour, spring water, sea salt and fresh yeast.
Walnut & Raisin Rye
A full-flavored, light rye with the tang of its sourdough origins set off by the sweetness of golden raisins and earthy toasted walnuts.
Ingredients: Natural levain, bread flour, rye flour, spring water, golden raisins, toasted walnuts, sea salt, and fresh yeast.
Pumpkin Seed & Sage Sourdough
A wildly yummy variation on Classic Sourdough with the addition of nutty roasted pumpkin seeds and the subtle savory note of fresh sage.
Ingredients: Natural levain, unbleached flour, whole wheat flour, spring water, pumpkin seeds, salt, and sage.
 
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