Our hearth breads are made with only certified organic flour milled by Heartland Mill, a grower-owned organic grain and flour company in Marienthal, Kansas. 

All WheatFields hearth breads are baked on the masonry hearth of our wood-fired Spanish oven.  The Llopis oven imparts unique crust and crumb flavor and texture.  We burn fewer than 12 cubic feet of local hardwood per day while baking hundreds of loaves.

All our breads are made with either natural levain or yeast preferments.  While this requires more attention from our bakers, it results in better tasting, better textured bread for you. 

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Baguette:  The French standard.  A crisp crust and an open, irregular crumb with lots of yeast fermentation flavor makes ours a true classic.  Great for sandwiches, crostini, or on its own.

Ciabatta: As Italian as the baguette is French.  Ciabatta is a somewhat flat, somewhat rectangular loaf with a wildly open crumb. Ours has complex flavor due to the use an overnight yeast sponge.  We add a touch of extra virgin olive oil. 

Country French:  Our flagship Pain au Levain.  Naturally leavened and made with our organic unbleached flour combined with stone ground wheat and rye.

Country Wheat:  Made with more whole grain than either our WF Sourdough or Country French and like them, is naturally leavened and relies on a long, cool final rise.

Golden Multigrain:  Naturally leavened wheat dough with whole sprouted wheat, flaxseed, oats, and sunflower seeds.  Lots of whole grain and seeds. Good and good for you, as they say. 

Kalamata Olive:  WheatFields Sourdough, generously studded with ripe Kalamata olives.  Maggie Glezer (Artisan Baking Across America) calls ours “by far the best.”  Thanks, Maggie.  Available as either a regular boule or a “mini”:  Too big to be called a roll, to small for a loaf.

Pain Ordinaire:  A simple loaf of everyday French bread.  Unbleached flour, a scant touch of rye; made with a yeast preferment.  Really not so ordinary. 

Rustic Italian Round:  Choose from our plain or rosemary versions every day. Our Rustics are made with a very wet dough that gets lots of fermentation time, yielding these roughly round crusty loaves with rich flavor and irregular crumb.  Risen with bakers’ yeast and levain. 

Pane della Famiglia is simply a large Rustic round, although the flavor is somewhat enhanced by the longer baking time required for the larger loaf. 

Sourdough Rye:  The classic deli bread is great for Reuben, pastrami, and ham and Swiss sandwiches.  Pretty good with smoked salmon, too.  Our seeded version has both black and brown caraway.  On certain days, we offer seedless and fruited versions. 

Steel-cut Oat:  Another of our classic naturally leavened breads, here with the addition of organically grown, steel-cut oats. 

Walnut Raisin:  We bake wheat and white versions, both naturally leavened.  Have it toasted at breakfast, of course, but also with soft goat cheese spread atop. 

Walnut Sage: Country French with walnuts and fresh sage.  We serve our immensely popular “No. 9” sandwich on this bread.  The sage and walnuts complete the turkey-cranberry flavor complex – our “everyday is Thanksgiving” bread. 

WheatFields Sourdough: Mildly (but distinctly) sour.  Just our unbleached flour and a hint of rye, leavened with WheatFields’ own sourdough culture. 

Black and Tan Ale Bread: Most bread is made with water.  This one uses Free State Brewing Company's Oatmeal Stout and Ad Astra Ale instead, enhancing both color and flavor.  ID not required for purchase. 

Cherry Hazelnut:  A boule of white dough with sour cherries and toasted hazelnuts scattered throughout. 

Cinnamon Raisin:  Our version of another breakfast toast classic:  cinnamon veined throughout accents sweet Thompson raisins.  

100% Whole Wheat:  The darkest in our Pain au Levain series and about as fundamental as bread can be:  100% organic wheat, ground between natural granite millstones, and baked on the hearth of a wood-fired oven.  Made with its own three-step whole wheat starter. 

Roasted Garlic and Herb:  WheatFields Sourdough with oven-roasted whole garlic cloves and seasonal herbs. 

Semolina Bread: WheatFields’ interpretation of another southern Italian classic.  Durum wheat flour gives this bread a golden hue and a chewy crumb.  We bake semolina baguettes, loaves, and rolls.  Some get topped with sesame seeds, others with a poppy-sesame mix.  Yet others are left naked. 

Spelt Bread:  Our friends at Heartland Mill in western Kansas provide us with our stone-ground whole grain flour milled from an ancient variety of wheat. 

Rolls:  We make rolls from several of our doughs: French, Black and Tan Ale, Semolina, and the always-popular ciabattine from our ciabatta dough.