Vampires Beware, Garlic Season is here
We had an amazing time at this year’s Connecticut Garlic & Harvest Festival! The Chabaso team showed up in full Vampire Repellent spirit, handing out full Mezzo Garlic Ciabatta loaves to festival-goers all weekend long. It was a joy connecting with so many fellow bread and garlic lovers, and seeing everyone leave with a loaf and a smile.
Thanks to everyone who stopped by our booth to say hi and stock up on their favorite garlic bread!
Missed the fun?
You can still find our Vampire Repellent bread and spooky-season recipes at chabaso.com/halloween .
Good Bread , Good Impact
RAs part of our Random Acts of Bread initiative, we surprised a few schools in the New Haven Public School District with good luck baskets to kick off the school year. It was such a joy to share some fresh Chabaso bread and spread a little encouragement to the teachers, students, and staff who make our community shine.
Here’s to a season full of learning, laughter, and fresh beginnings!
Recipe For You:
Mummy Ciabatta Bread Pizza is a fun Halloween appetizer made with garlic ciabatta, pizza sauce, and string cheese “bandages,” topped with olive eyes for a spooky twist.
INGREDIENTS
1 loaf Chabaso Roasted Garlic Ciabatta, sliced in half lengthwise
2–3 tbsp butter, melted
1 tsp Italian herbs (basil, oregano, thyme)
1 cup red pizza sauce
6–8 sticks mozzarella string cheese, pulled into thin strips
Black olives, sliced (for eyes)
INSTRUCTIONS
Prep the Bread - Preheat oven to 375°F (190°C). Slice the Chabaso Roasted Garlic Ciabatta loaf in half lengthwise, then cut each half into desired serving sizes. Place on a baking sheet, cut side up.
Garlic Butter Base - Mix melted butter with Italian herbs (and garlic powder if using). Brush over the cut sides of the ciabatta.
Add Sauce - Spread a generous layer of red pizza sauce over each piece.
Create the Mummy Wrapping - Arrange mozzarella string cheese strips crisscross over the sauce to look like mummy bandages, leaving gaps for the eyes.
Add Eyes - Place two black olive slices in each gap to make the eyes.
Bake - Bake for 8–10 minutes, or until cheese is melted and bread is lightly toasted.
Serve - Enjoy warm as a fun and spooky Halloween appetizer or lunch!
Shoutout to Chabaso customer ROLi in New Haven, CT!
Pictured here is Chabaso’s Mini Sourdough Boule 6oz featured in ROLi’s Bread & Accompaniments.
“Located in Wooster Square, ROLi is a modern European restaurant led by Chef Roland Olah and co-owner Angela Grogan. Drawing on French, Hungarian, and Irish/English influences, their menu highlights handmade pastas, Hungarian street-food classics, and refined European plates—all served in a stylish, vintage-meets-Bohemian setting.”
✨ Congratulations to ROLi for being named a Finalist for Restaurant Newcomer in the 2025 CT Crazies Awards! 🎉
🦃 Thanksgiving Ciabatta Stuffing, the Chabaso Way
This Thanksgiving, make your stuffing the star of the table. Our Chabaso Ciabatta delivers the perfect balance of chewy texture and golden crunch, ideal for soaking up all those savory holiday flavors.
Click the image above to explore
three delicious ways to stuff your holiday table:
🍞 Classic Ciabatta Stuffing
🥣 Ciabatta Stuffing Balls
🍂 Artisan Ciabatta Stuffing
Or Visit Chabaso.com/thanksgiving
In the Oven:
🍂 Fresh from Our Ovens, Ready for Your Table Every bite, baked to impress, straight from our ovens.
This month’s lineup brings cozy fall flavors and classic favorites to your table. Our Pumpkin Sourdough Baguette (8 oz) delivers the perfect balance of tangy and sweet, ideal for toasting or pairing with autumn soups. The Classic Sourdough Boule (16 oz) remains a staple — crusty, chewy, and full of character. And for those who love a traditional bake, our Portuguese Loaf (18 oz) offers a soft, hearty crumb that’s perfect for sharing. As always, each loaf is crafted with simple ingredients, lots of care, and the unmistakable Chabaso touch.