Artisan Breads
Simple ingredients. Slow fermentation.
Flour, water, salt, and yeast is where it starts. We use a tiny amount of yeast, preferring to give our breads the time to ferment naturally – at least 20 hours! That creates the best texture and flavor.
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 Stix.
Flour, water, salt and just a tiny bit of yeast
Naturally fermented for at least 20 hours
Non-GMO Project Verified
Clean label – simple, recognizable ingredients
Whole grains in, on and throughout many of our breads
Certified B Corp
The Chabaso Way
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
At Chabaso, we have committed to use only non-GMO ingredients. All of our breads are Non-GMO Project Verified.
Non-GMO
At Chabaso we love grains of all kinds, and we know that the more whole grains we can eat the healthier we’ll be. We incorporate whole grains into our breads in different ways. Whether we add whole wheat flour to our dough, whole grains into the dough, or top our breads with whole grains the result is the same: a delicious, nutty, crunchy, and healthier eating experience.
Whole Grains
Good bread takes time.
How we bake
Slow, by hand, on the hearth.
Every loaf starts with a poolish, a wet preferment that ferments slowly for 16 hours. Our bakers shape much of it by hand, it bakes right on the hearth with a burst of steam, and then we par-bake it about 70% of the way and freeze it, so stores can finish the bake fresh every day.
Heat it. Freeze it.
Warm it at 400°F.
Fresh: 3–4 minutes for small loaves, 8–10 minutes for larger breads like ciabattas.
From frozen: 5–8 minutes for rolls and Stix, about 10–12 for larger breads. Every oven is different, so keep an eye on it.
To freeze: wrap it in plastic, then a freezer bag. It keeps for up to several months.
Food safety
BRC Certified every year.
We maintain British Retail Consortium (BRC) standards at our bakery at 360 James Street in New Haven, and we’re audited by a number of national customers. We’re always happy to have someone come see for themselves.