Crossroads Bread

Epis Bread
Everyday & Specialty Breads
Wheat & Rye Bread
Whole Grain Breads
Irish Soda with Raisin
Holiday Breads
Olive Rolls

Crossroads Hand-Crafted artisan bread

We use only high quality ingredients and proven baking techniques to bring you the finest European-styled bread.

{ click images to view our offerings from each category }

Tips for Storing Bread

  • If the bread will be eaten within 48 hours, keep the paper-wrapped loaf at room temperature.
  • Bread will stale more quickly in the refrigerator.
  • Bread kept in plastic will have a soft crust but will last 3 or more days. If you want to keep the crust nice and crisp, keep it in a paper bag.
  • Baguettes are meant to be eaten on the day that they are purchased. They can freeze for up to one week.
  • If your bread will not be used within 48 hours, you can freeze it for up to 3 months. Make sure that the bread is wrapped in an air-tight heavy plastic bag. Wrap in foil, then plastic,if you plan on reheating.
  • When thawing frozen bread, leave it in the closed bag until all the moisture has been reabsorbed.
  • To get the crust back on the day-old or thawed-out bread, place in a hot oven (375-400°F) for 5 minutes. Wrap in foil first for best results.
  • The crust is a natural protective cover, so slice it only as you need it.

Weekly Bread Schedule

Every Day Breads

French Bread @ 9:00 am

Olive Bread & Rolls @ 10:00 am

Italian Bread @ 11:00 am

Focaccia @ 11:00 am

Specialty Breads


Complete Round

Buttermilk Oat Bread

Cinnamon Swirl

Buttermilk Oat Cinnamon Raisin Bread

Old World Bread


Buttermilk Oat Bread

Cinnamon Swirl

Buttermilk Oat Cinnamon Raisin Bread

Six Grain Bread

German Rye

Cracked Rye (Large)


Raisin Challah

Challah Rolls


Heirloom Wheat


Raisin Challah

Challah Rolls


Black Olive Bread

Black Olive Rolls

Sourdough Football, Round & Seeded

Country Bread

Seeded Bread


Hearth Wheat Bread


Gorgonzola Fougasse

Pumpkin Seed Cranberry Bread

“After living in France I thought the only way to enjoy authentic French bread would be to pop back across the pond. Surprise! Eating a Crossroads baguette, ficelle or epis is like taking a trip to Paris – crunchy outside, soft and chewy inside. Delicious!”

— Amanda B.

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