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Bread, Organic Sourdough Take & Bake

$6.49 $6.19

Organic Sourdough Take & Bake Bread Arrives At Farmbox Delivery!

Have you ever tasted a true, traditionally baked, artisan organic sourdough bread? Now imagine the smell of freshly baked sourdough bread coming from your very own oven.

Have you ever tasted a true, traditionally baked, artisan organic sourdough bread? Now imagine the smell of freshly baked sourdough bread coming from your very own oven. Take & Bake bread from The Essential Baking Company comes in oxygen-free, Essential FreshSEAL™ packaging that allows you to keep your unopened, partially baked, organic bread fresh in your pantry for months without freezing it. You can enjoy fresh-baked organic bread when you want it. Now that’s revolutionary! 

Our sourdough bread is made the traditional way, using a natural starter, mother dough or “Mamacita” as we lovingly call it and only four organic, non-GMO ingredients; Organic Unbleached Wheat Flour, Water, Salt, Organic Malt. That’s right, we don’t add commercial yeast and our bread is naturally fat-free and sugar-free. Unlike other imitation sourdough bread, our true sourdough ferments very slowly for over 12 hours at a cool temperature which creates a more complex, distinguished taste.

Organic Sourdough Take & Bake Bread

100% Organic
Never Frozen
No Preservatives
Pantry friendly
Zero waste

Ingredients: Organic Unbleached Wheat Flour, Water, Sea Salt, Organic Barley Malt.

Baking Instructions:

  1. Preheat your oven to 425 degrees.
  2. Remove bread from package and place directly on center oven rack.
  3. Bake for 8-10 minutes.
  4. Remove from the oven and serve warm.


The Essential Baking Company

We nourish the body and soul of communities by providing superior artisan breads and baked goods, using only the highest quality ingredients - with passion, integrity, innovation and authenticity. We are committed to being environmentally and socially responsible while maintaining the highest respect for our employees, customers and partners.

The Essential Baking Company was founded in 1994 by George DePasquale and the late Jeff Fairhall. Jeff founded Essential Foods, a startup company that made and sold wrap sandwiches. George came to Seattle from San Francisco to pursue his passions of baking and playing bass guitar. Luckily, George and Jeff’s paths crossed and they started a business selling George’s signature breads at the Fremont Farmers Market.

In 1998, the bakery moved to the old Buchan Bakery building in Wallingford and established its first bakery café. A dozen years later, The Essential Baking Company joined with Parisian Star Desserts, founded by French native Pierre Fauvet. Pierre brought decades of experience, making exquisite desserts that look as good as they taste. Having outgrown the original bakery space, in 2010 the bakery relocated to the Georgetown neighborhood in south Seattle.

The Essential Baking Company proudly provides breads, pastries, and desserts to establishments throughout the Pacific Northwest, including grocery stores, cafes, restaurants, schools, and hospitals. The company also distributes Take & Bake and Gluten-Free bread nationwide, with availability in grocery stores and online.

No need to freeze or refrigerate it! Unopened Take & Bake lasts for months. If you don’t plan to bake and eat by the best-by-date on the back of the package, it is okay to freeze your Take & Bake.

When you’re ready to eat it, bake frozen loaves at 425 degrees for 12-15 minutes. Turn off oven and let sit in the oven to finish for another 10 minutes.

If you haven’t consumed the whole loaf, wrap the bread in a cotton bread bag, tea towel, paper bag, plastic wrap, or zip-top and store in a dry place for up to 2 days. You can store it in the refrigerator for up to a week. Refresh hard bread with a light spritz of water and a 400-degree oven for ten minutes. If longer-term storage is needed, freeze the loaf. When you’re ready to eat it, bake frozen or thawed loaves at 400 degrees for 12-15 minutes.

Tip: Try cutting leftover bread into cubes and storing it in a zip-top bag in the freezer to use in French toast bread pudding, strata, or croutons.

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