Fresh, Artisan Sourdough.
Baked Weekly in Sarasota.
This Week’s Bread
PAIN AU FROMAGE
Pain au Fromage is a savory sourdough masterpiece that marries the nutty richness of Gruyère cheese with the fragrant freshness of rosemary. Naturally leavened and slowly fermented for depth of flavor, this loaf bakes to a golden, blistered crust that hides a soft, cheesy crumb laced with melted pockets of Gruyère. The rosemary infuses every bite with subtle herbal notes, creating an elegant balance of comfort and sophistication.
How It Works
01.
Order (Sun-Wed)
02.
Weekly Bake (Saturday AM)
03.
Pickup (8am-9am or 10:30a-12n)
About The Baker
Welcome to my baking journey! For over 30 years, I've nurtured my passion for bread baking, ignited by my first encounter with sourdough in Tuscany, Italy.
Our Breads
Ross' Bread uses organic ingredients and I mill most of my own flour. My sourdough breads are made using a 3-day, slow fermentation process.
About Sourdough
Ross' Bread uses organic ingredients and I mill most of my own flour. My sourdough breads are made using a 3-day, slow fermentation process.
