The daily bake begins at 6am and goes until 2pm. During that time, new bread and pastry is continually coming out of the oven, so depending on what you are looking for, it may make sense to call and ask when it will be ready each day. We bake everything "on the curve" in our wood fired oven. "Baking on the curve" means we bake high temperature items first and cooler temperature items last. The times listed below are approximate times when the bread is out of the oven. It may be earlier or later depending on the day and the heat of the oven. If you would like your bread sliced, we have to wait for it to cool, so generally that won’t be until after 2pm for freshly baked bread.

Key:  v=vegan;  L=contains local ingredients

**All of our bread and pastry contain ALL ORGANIC FLOUR with the minor exception for our semolina and durum flour (in our Wednesday special bread).

Traditional French Breads

Baguette (v) - Crusty with a tender crumb; a classic French bread. (Daily, 10am)

French Crown (v) - A circle of eight rustic rolls connected together like a wreath. (Daily, 10:30am)

Rustic Roll (v) - The baguette's roll counterpart; this is a crusty roll perfect for dinner and dipping oils. (Daily, 10:30am)

French Batard (v) - Crusty on the outside, tender crumb on the inside. Same dough as our baguette, in an oval shape. (Daily 10:45am)

Sourdough + Whole Grain Breads

**all rye and spelt we use in the bakery is organic, locally grown and stone milled

Country Sourdough (v) - This naturally leavened bread has a mild sour note and is made from a blend of wheat and whole wheat flour. (Daily, 11am)

Multigrain Sourdough (v, L - rye + spelt) - A hearty blend of wheat, rye and spelt flour with added pumpkin seeds, millet, flax seeds, sunflower seeds, sesame and poppy seeds. (Daily, 11:30am)

Cranberry Walnut Sourdough (v) - Great breakfast bread; our country sourdough with cranberries and walnuts. (Daily, 11:30am)

Miche (v, L - rye) - This is the baker's favorite wheat sourdough bread. It is made from a blend of organic wheat, organic whole wheat and whole rye flour (Daily at 11:30am)

Semolina Sesame Sourdough (v) - Durum flour sourdough made with toasted sesame seeds inside and out. We also make some with golden raisins inside. (Wednesdays, 11:30am)

Vollkornbrot (v, L - rye) - This is a 100% local and organic, whole rye bread with sprouted rye berries, flax seeds and sunflower seeds that is naturally leavened (a sourdough). It has amazing keeping quality and is a favorite of the bakers. (Thursdays, Fridays and Saturdays)

Honey Spelt (L - spelt and honey)- Made with 100% Ohio spelt AND 100% Ohio honey. (Thursdays at 1pm, Fridays and Saturdays)

Kalamata Olive Sourdough (v, L - wheat) - The country sourdough with kalamata olives. (Fridays, 11:30am)

HiHO Beer Bread (v, L - spelt) - This is rustic loaf has a tender crumb with beautiful color. Our beer bread is made with beer from HiHO and a blend of organic and local wheat, spelt, polenta and rye berries. (Saturdays, 11:30am)


Italian Breads

Sea Salt Focaccia (v) - This bread is soft and light, made with extra virgin olive oil and a light sprinkling of sea salt on top. (Daily, 7:30am)

Olive + Herb Focaccia (v) - Our focaccia with the addition of Greek Kalamata olives and a dried herb blend. (Daily, 7:30am)

Special Focaccia - Varies daily - give us a call to see what's on the menu. (Daily, 7:30am)

Even More Bread and Snacks

Pretzel (L - rye)- Made in the traditional German style; these are the real deal. (Daily, 10am)

Pepperoni Rolls - New York extra sharp white cheddar cheese, pepperoni and an herb blend rolled into your favorite snack. (Daily, 7:30am)

Cheddar Sticks - Our French bread rolled into a thin stick with New York extra sharp white cheddar.  (Daily, 7:30am)

Pullman Bread (L - honey) - Made in the spirit of your favorite homemade white sandwich bread. (Daily, 1pm)

Hamburger Buns, Hot Dog Buns and Slider Dinner Rolls - Brioche style buns that you will love. We make this dough daily, but the shapes vary based on the season. Give us a call to reserve some or order the type you like. (Daily, 2pm)

Deli Rye (L - rye + honey) - Traditional light rye sandwich bread with caraway seeds (Saturdays, 11:30am)


The daily bake begins at 4am and goes until 3pm. During that time, new bread and pastry is continually coming out of the oven, so depending on what you are looking for, it may make sense to call and ask when it will be ready each day. We bake everything "on the curve" in our wood fired oven. "Baking on the curve" means we bake high temperature items first and cooler temperature items last. 

**All of our pastry and bread contain all organic flour! Yay!


Croissant - Classic flaky, buttery goodness.

Chocolate Croissant (pain au chocolat) - A croissant with chocolate in the middle.

Chocolate Raspberry Croissant - Similar to a chocolate croissant, but with raspberry jam filling on one side and chocolate on the other. Decorated with confectioner's sugar.

Pretzel Croissant - Our plain croissant, dunked in lye before baking and sprinkled with pretzel salt (AMAZING)

Ham and Cheddar Pretzel Croissant - A pretzel croissant filled with sliced ham and New York extra sharp white cheddar cheese. Topped with a seed blend of poppy, sesame, caraway and sea salt.

Cinnamon Twist - Our croissant and danish dough topped with butter and cinnamon sugar.

Danish - Flaky, buttery goodness with toppings/fillings. We have blueberry cream cheese, almond, apricot and raspberry daily. We also have savory danish which include: (local) egg, pepper and goat cheese, kale and goat cheese, and duxelle (mushroom) with cheddar or prosciutto with fig and goat cheese. Additionally, we have seasonal varieties, like strawberry rhubarb (spring), lemon curd and berries (spring), lavender and peach (summer) and apple (fall).

Cinnamon Buns, Cookies, Scones

Cinnamon Buns - Brioche cinnamon rolls with cream cheese frosting on top. (Sundays only, 9am)

Blueberry Lemon Scones - A not-too-sweet, just right, favorite breakfast choice.

Seasonal Scone - Check with us to see what type of scone we're making now.


Chocolate Chip Cookies - These chocolate chip cookies have a crisp texture and a rich chocolate taste. 

Salted Dark Chocolate Walnut Spelt Cookies (L, spelt) - This is the baker's favorite cookie. It is made with 100% local whole grain spelt, dark chocolate and walnuts give this cookie a delicious nutty and complex flavor.

Lavender Shortbread Cookies - Scottish shortbread with organic French lavender flowers.

Maple Pecan Oat Cookies (vegan) - Made with organic (vegan) sugar and coconut oil, these cookies are perfect for the trail or a quick snack.

Chocolate Brownie Rye Cookies (L, rye) - Brownie or cake-like cookies made with local whole grain rye flour (very low gluten) and a dash of sea salt sprinkled on top

Almond Cloud Cookies (GF)- An Italian almond and lemon cookie that is also nearly gluten free (made without gluten ingredients in a gluten-full facility :)

More Pastries!

Honey Maple Granola - A dark toasted granola made with oats, walnuts, pecans, almonds, pumpkin seeds, sesame seeds, flax seeds, sunflower seeds, maple syrup, honey, vanilla, cinnamon and butter. 

Seasonal Tarts:

For December, we currently have pecan pie tarts and cranberry curd tarts.

Wood-Fired Pizza

Pizza nights at BBO have ended. The last official pizza night was Saturday December 22, 2018.

Genevieve and Jud just had a baby and Gen needed to step away from work sooner than expected. (Turns out, you can’t do it all sometimes!) If we can bring pizza back in the future, we will. Thank you all for understanding and for the honor of making your pizzas these past 3 years! It has been so much fun! Don’t fret too much, the bakery will still be baking your favorite breads, croissants and pastries year round.