la Madeleine bakers are highly skilled artisans trained in the craft of French baking. Every day, they make your bread by hand, carefully following traditional processes and mixing ingredients at just the right temperature. The bread is given time to rise, then shaped into loaves before it rises yet again.
la Madeleine began as a bakery more than 20 years ago, but not much has changed. Today, you can still enjoy the same fresh, delicious bread that has always been part of our heritage.
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Vienn varies by bakery. |
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– Plain, Raspberry Cream Cheese, Chocolate, Almond or Chocolate-Almond. |
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– Blueberry Muffin, Bran Muffin, Palmiers , Scones, Pain Raisin, Twists and Caramel Pecan Roll. |
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Prepared in the French Artisan method. |
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(Pain au Levain ) – Handmade with wheat flour and our own natural, slow-rising starter. All the ingredients work together to produce a wonderfully simple bread with an old-fashioned, slightly sour taste. |
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(Pain de Campagne ) – Made with a starter in the same way as sourdough breads, but the sturdy taste and rural qualities are emphasized by using just the right combination of rye and whole wheat flours. |
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– This is an Italian bread with a unique texture as it is crispy outside with a very soft and airy inside. It goes well with soupe, salade or pâté, and is great for sandwiches. |
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– This whole wheat bread is made from assorted grains to give it a complex texture and taste. It is perfect for sandwiches or as toast with our Orange Apricot Marmalade. |
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– A larger baguette made of our sourdough bread. The crunchy outside makes this baguette great for sandwiches.
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– Soft white bread accented with white chocolate chips and topped with a sweet fondant icing. |
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Price and selection vary by location.
For your convenience we have saved these files in PDF format. To read it, you must have Adobe® Reader®. If you don’t already have this program, please visit Adobe to get the latest version.
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