Rye Here is an honest rye loaf, one that would gladden the heart of the most intransigent New York sandwich eater. It’s made from unbleached wheat flour, water, stone ground organic rye flour, starter, sea salt and caraway seed. This rye is ready to be used for a fine pastrami sandwich or Reuben or any other sandwich. Borealis rye comes in two shapes, the long loaf and the more European style boule loaf. The long has three diagonal cuts and the round boule loaf has three cuts around the edge.

Rosemary has a rich savory rosemary flavor that seems to flow through the bread like a breeze. This very special loaf is made from unbleached wheat flour, water, durum flour, starter, olive oil, sea salt and fresh rosemary. It’s a bread to build a special sandwich around, an ingredient rather than a handle. It’s also great for dipping in olive oil. And, as a very celebrated chef once said, it makes the best toasted cheese sandwich in the world. Look for the golden color, sea salt sprinkled on the crust and four diagonal cuts.

Multi-Grain is another popular bread. This hearty loaf is made from unbleached wheat flour, water, organic whole wheat flour, starter, cracked red wheat, barley grain, brown rice, millet seed, rye grain, whole oats, flax seed and sea salt. It has a solid, crunchy flavor with a smooth crumb unusual in such a full-bodied loaf. Use Borealis multi-grain for an everyday bread, in sandwiches or for breakfast toast. It’s an unbeatable support for a couple of poached eggs. The cuts in the long loaf are cut in three diagonal swoops. Multi grain also comes in the round boule loaf.