Artisan Breads
Ciabattas
Light, airy crumb and a crisp, crackly crust.
Classic Ciabatta
Olive Oil Ciabatta
Roasted Garlic Ciabatta
Rainin' Grains Ciabatta
Roasted Garlic Ciabatta 8 oz
Country Loaves
Hearty sandwich loaves, from whole grain to cranberry pecan.
Harvest Loaf
Olive Loaf
Sourdough Loaf
Whole Grain Loaf
Cranberry Pecan Loaf
Baguettes
Long, slender and crusty, made for crostini and the dinner table.
Classic Baguette
Pumpkin Spice Sourdough Baguette
Sourdough Baguette
Boules
Round, crusty loaves for the table.
Sourdough Boule 16 oz
Sourdough Boule 6 oz
Tuscan Boule 8 oz
Tuscan Boule 14 oz
Portuguese Boule 18 oz
Rolls
Sandwich rolls, sliders and sticks.
How we bake
24+ hours of fermentation in every sourdough loaf.
- Use the good stuff
- Give it time
- Bake it nice
- 01
Starter
12 hrs
Each bread starts with a preferment, where a portion of the flour ferments slowly over an extended period of time.
- 02
Ingredients & mixing
20 min
Every Chabaso loaf is made with clean label, Non-GMO, Kosher ingredients.
- 03
Bulk fermentation
2–4 hrs
As the dough slowly ferments, yeast converts starches into sugars, fueling flavor development and natural rise.
- 04
Shaping & final proof
2–8 hrs
We use gentle, hand-finished shaping to protect the dough’s natural structure and openness. Once shaped, the dough undergoes a final proof via cold fermentation.
- 05
Baking
30 min
Our breads are baked directly on the hearth, or oven floor. Intense heat combined with steam at the start of the bake creates an open interior crumb and a crispy crust.
- 06
Cooling & freezing
90 min
To deliver the freshest possible bread nationwide, we bake our loaves about 95 percent of the way, freeze them quickly, and ship them frozen to stores.
No artificial flavors or colors
No artificial preservatives
No genetically modified ingredients
No artificial trans fats
No artificial sweeteners
No partially hydrogenated oils
At Chabaso Bakery, we are committed to being Clean Label. To us, this means using simple, non-artificial, commonly-recognizable ingredients to bake our breads.
Never in our breads
No bleached flour
No ADA (azodicarbonamide)
No high-fructose corn syrup
No calcium propionate
No mono- or diglycerides
No synthetic conditioners or additives