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Breads Menu

Artisan Breads

Baked Fresh out of our Tibiletti Oven......

Baguette......loaf...2.75, demi loaf...1.40
classic long French baguette crackly crust

Multigrain......4.15
seven grains...cracked wheat, rye chops, barley, millet, sunflower, flax & cracked corn...with a touch of honey

Herb Muenster......4.65
French-style dough with basil, oregano & muenster cheese

Two Raisin Pecan......large...6.25, small...4.65
Sweet dark & golden raisins

Challah......5.35
braided egg & butter bread... Fridays only

Rustic Italian......4.15
sourdough bread boule with wheat bran...chewy and moist

Brioche......6.45
a rich, buttery bread made with eggs...used for Carlyle's French Toast...Fri, Sat, and Sun only

Big City Sour......3.85
made with a traditional sourdough starter

Rosemary & Olive Oil......4.15
French herb bread made with fresh rosemary

Poblano Cheddar Bread......4.65
a French dough made with roasted Poblano peppers & mild Cheddar

CALL AHEAD & WE'LL HOLD YOUR BREAD!......

Bagels, Rolls & Croissants

Bagels (assorted flavors)......1.15
Butter...$.40, Cream Cheese...$1, Cream Cheese Tub...$3.50, Raspberry Jelly...$.95

Rolls.......55
Multigrain, Plain and Rosemary

Epi......Rosemary...3.55, Plain...3.30
10 little rolls per loaf

Boule......1.15
plain or sour...take your pick

Croissants......2.75-4.15
plain, almond walnut, chocolate, or ham & cheese

Sweet Pretzel......2.50
made out of our brioche dough...Saturday only!

Dog Biscuits......1.00
for your loyal canine friend

Dough’s & Don’ts

Storing......
All breads should be stored in paper (not plastic) bags, cut side down. As bread ages, the outer slice may become hard. Cut off this thin layer to expose the next moist slice. To re-crisp the crust, warm at 350° for five to ten minutes.

Freezing......
Our breads should never be refrigerated, but they will keep frozen for months if properly wrapped. Cut loaf into halves or quarters to prevent thawing and refreezing. Wrap each loaf in aluminum foil and keep it in a plastic freezer bag. Thaw bread for three to four hours before serving. To re-crisp bread, place the aluminum-wrapped bread in a preheated 350° oven for five to ten minutes . If you don't have time for the loaf to thaw, place the aluminum-wrapped frozen loaf in a preheated 350° oven for twenty to thirty minutes.

What You Knead to Know......
Our natural starters contain only flour and filtered water. Our bread is baked directly on the hearth of our Tibiletti oven. Best Buns bakes for Great American Restaurants daily. We have a great time baking for you. Our goal is to make the best bread and sweets you can buy. Let us know what you think.