An artisan bread bakery in Old Town Bay St Louis Mississippi
Serious Breads (and other Seriously Delicious items)
are always available at the Serious Bread Bakery
7:30 AM to 5:30 PM, Tuesday thru Sunday
Accepting all major credit & debit cards
Also available at the following Farmer's Markets
NEW!
The John C. Stennis Space Center
1st and 3rd Tuesday of each month
10 AM 'til 1 PM
The Long Beach Farmer's Market,
Jeff Davis Ave, Long Beach, MS
Saturdays 9 AM 'til noon
The Ocean Springs Farmer's Market,
At the Depot, Ocean Springs, MS
Saturdays 9 AM 'til 1 PM
Pass Christian, Veteran's park 9 a m til noon
Our Daily Breads
*NEW*
CHALLAH
Challah or hallah is a traditional Jewish bread eaten on Shabbat and Jewish holidays (except Passover, when leavened bread is not allowed).
DALE'S MULTIGRAIN:
Containing a 9-grain cereal mix plus rye flour and freshly ground flax meal.
A great bread for dipping, sandwiches, French toast or whatever.
WESTERN FRENCH:
A French bread with body, similar to the typical peasant breads
found in France and Italy. This bread is chewy and very versatile.
GARLIC FLATBREAD
Specialty Selections
OATMEAL CINNAMON RAISIN:
A popular breakfast (or anytime) bread, light with a great taste.
GARLIC ROSEMARY SOURDOUGH:
Roasted Garlic & Freshly Picked Rosemary makes
this bread very popular, great with dinners and cheeses.
WHOLE WHEAT SOURDOUGH:
A very full flavored bread.
Sunflower seed, sesame seed, flax seed,
millet, medium rye, rye meal & rolled oats
make this an exceptionally grainy bread.
SUNFLOWER SEED:
A good all around bread. Made with whole roasted
sunflower seeds,lending a soft and delightful nutty flavor
and texture. This bread is 28% fiber!
WE NOW HAVE KING CAKES FOR ALL OCCASIONS!
SCONES, COOKIES & MUFFINS
OATMEAL CRANBERRY SCONES
CHOCOLATE CHIP COOKIES
OATMEAL RAISIN COOKIES
BANANA NUT MUFFIN
BAY ST. LOUIS MUFFIN
(pineapple, carrots, walnuts,
cinnamon & sourdough)
BREAD CARE: These breads contain no preservatives and usually last about 4 days without refrigeration. You can refrigerate the bread to last longer, however it is better to freeze.
FROZEN SLICE METHOD: To maintain the freshness, cut the bread into slices and freeze in a zip lock bag. Frozen sliced bread can go from the freezer to the toaster to enhance the flavor of the grains. Slices may also be thawed and used for sandwiches etc.
FROZEN WHOLE LOAF METHOD: Wrap the loaf in aluminum foil. Bake frozen in the foil covered aluminum wrap. Bake at
250 degrees for 15-20 minutes. You'll have the taste and aroma of freshly baked bread! (A frozen whole loaf can also be thawed for 2 hours to use as you please.)
Larger loaves do not go stale as fast as smaller loaves.
To help the breads last longer, they can be refrigerated.
It is better to store the bread in a sealed paper bag, enclosed in a plastic bag.
The breads also freeze well. If you plan to freeze the bread,
the fresher it is when you freeze it, the better.
I suggest you cut the bread into toast size pieces, then put in a freezer bag.
When you want to use it, place it in the toaster directly from the freezer.
If you want to freeze the bread whole, you can.
Wrap in aluminum foil.
When you want to use it, bake, in the foil, at 350° for 15-20 minutes.
It will taste and smell like "freshly baked".
These breads can be stored in plastic wrap and they will stay soft,
but this will be at the expense of the crust (it gets gummy).
Stale or hard bread can be freshened in the microwave (usually only once).
