Artisan Baking at Grand Central Bakery
Grand Central Rustic Breads are created in the style of European country breads and baked to a crusty perfection in our hearth ovens. They owe their unique flavor and texture to the use of natural starters, minimal yeast, and a long, slow rise. Baked fresh each day, Grand Central loaves are perfect as table bread, sliced for sandwiches, or toasted for the next day's breakfast.
A sourdough studded with Calamata olives and fresh rosemary, this loaf compliments hearty tomato based pasta dishes. With a substantial golden crust and open, moist interior, Grand Central's Olive loaf has become our most popular specialty bread.
Dark, moist and mildly sweet, the Campagnolo contains coarse wheat and rye flours combined with an eight-grain cereal. This hearty loaf is great for sandwiches.
A popular Jewish braided bread baked on Fridays for the Sabbath, our Challah is a rich, honey-sweetened loaf that is perfect for breakfast.
Grand Central's Ciabatta features a tender, porous interior surrounded by a crisp, floury crust. The open interior and nutty flavor make it a great table bread, perfect for sopping up the last bits of a delicious sauce.
As one of the Northwest's original artisan loaves, Grand Central's Como fueled a bread revolution in Seattle back in 1989. Now a daily staple in many homes and restaurants, Grand Central's Como is our most versatile rustic bread. Perfect either as table bread or sliced for sandwiches, the Como is an Italian-style white with a golden, nutty crust and chewy interior.
Grand Central Sourdough
This loaf features a chewy interior honeycombed with irregular holes surrounded by a crisp crust. Sourdough is great with a hearty stew or a thick chop, and makes a great tuna sandwich.
Multigrain Whole Wheat
A hearty, whole grain pan loaf studded with an 8-grain cereal, sesame seeds, flax seeds, pumpkin seeds and oats. Nutty and tender, the Multigrain Whole Wheat has a high percentage of whole grains and seeds and a low percentage of white flour. Be sure to try Multigrain Whole Wheat for sandwiches and toast!
Rustic Whole Grain
A hearty artisan loaf made with 100 percent stone-ground whole grain flours, only natural starters and no added sugar or fat. Rugged and nutty tasting with an upfront taste of rye and a hint of sour, it makes exceptional toast, a hearty partner to winter stews and excellent table bread. Featuring whole wheat, rye, spelt and emmer grown and milled in the region.
A high percentage of whole grain flour combined with the beautiful dark crust lends the Peasant Levain an earthy, complex flavor and aroma that complements a wide range of foods. Naturally leavened, the interior is open, moist and perfectly sour. Its incredible keeping qualities make it perfect to use for several days as table bread and then toast!
Grand Central's take on a classic French baguette, with a thin crust, open crumb and a delicious nutty flavor.
A bit of malt adds a wonderful nutty flavor to this hand-formed baguette. Dipped in olive oil or slathered with butter the baguette is classic table bread delicious with any meal. The Rustic Baguette's crisp crust holds up perfectly for fondue and French Dip sandwiches.
Semolina Baguette & Petite Semolina Baguette
A mix of regular wheat flour and durum semolina flour (most commonly used for pasta) give this loaf a mild sweetness and an attractive creamy yellow crumb. This loaf has a crisp crust and a chewy, flavorful interior.
This tasty baguette is rolled in a combination of sesame and poppy seeds with a smattering of fennel seeds.
Roasted caraway makes this sourdough a great companion to pastrami or roast beef.
Our take on an old deli classic - we've rolled our Pallone dough with an East Coast-style rye, complete with toasted caraway seeds.
Yukon Gold Potato
Grand Central's Yukon Gold Potato has the earthy sweetness of roasted Yukon Gold potatoes balanced by a tangy hint of sour and a thin, soft crust. This moist and tender loaf has an open interior perfect with roasted chicken and rich gravy.
Our brioche dough is on the lighter side with the perfect balance of buttery flavor and a tender crumb.
The Goldendale Wheat
Named for the town where GCB founder Gwen Bassetti raised her family, this is a hearty, dairy-free whole wheat pan loaf topped with oats. Try it for PBJ and grilled cheese!