Holiday Bread Special
Cranberry Pecan Bread

A sign of the season! Made with over a half pound of dried cranberries and pecans in every loaf. A great addition to a holiday table or a host gift. Add it to your favorite stuffing ...if there's any left! Available November and December only!

$9.95/loaf

Special Bakes
NEW! Peppered Bacon Farm bread
Available two days only! 11/03 and 11/04

Everything is better with bacon right? Check out apple wood smoked bacon and black pepper in a crusty loaf of our signature farm bread. Try it on an egg sandwich. Nearly a pound loaf. A meal in itself!

$7.99/ea

Potato Dill bread
Available two days only! 11/10 and 11/11

Roasted potatoes, fresh dill and scallions mixed up in a round of our chewy tangy sourdough. Great on a tuna melt or toasted with cream cheese.

$7.99/ea

Pleasant Ridge Reserve

We love this cheese! It hasn't left our counter since we discovered it a few years back. And we're not alone. The American Cheese Society agrees with us - they awarded Pleasant Ridge Reserve with "Best in Show" more than once!

Cheesemakers Mike and Carol Gingrich bring their favorite batches of this French Alpine style cheese to Ann Arbor for us to taste, so that we can pick our favorite and reserve the whole lot exclusively for ourselves and you.

Our current batches, from May 13th and 16th are reaching their peak with 18 months of aging. Taste and see why everything's coming up pleasant!

From our very own Creamery - this dense, log-shaped goat's milk cheese has a rich texture with hints of citrus, a lovely fresh goat flavor and a touch of mushroom finish. Aged about 2-4 weeks.

A serving suggestion from the cheesemaker, John Loomis : Lately I've been into taking slices of the Lincoln Log, piquillo pepper, and olive oil and shoving it under the broiler for about fifteen seconds. it's very good on a baguette.

A fantastic sheep's milk cheese from the Majors farm in Putney, Vermont. This is Batch 22 made on June 5th, 2006. 28 wheels. 1600 lbs of milk. The Majors tell us that it was a rainy, cool weekend and that the sheep were grazing on lemon grass.

Batch 22 tastes rich, like only a sheep's milk cheese can with a nice crumbly texture and fantastic fresh citrusy tang to balance it all out.

We're fond of saying "Everything's better with bacon!". Well, what's bacon better with? Long Pepper - a lovely, exquisite pepper from Bali, Indonesia with a history that ranges from its popularity in Europe in the Middle ages to its appearance in Colonial era recipes in North America! We asked the makers of our Arkansas Peppered bacon if they would make us a bacon with Long Pepper and guess what? They did. An exotic twist on an old favorite. You have got to try it.

Like your coffee black? Like your music loud? Like your olive oil BOLD? Then Pasolivo is the oil for you! A gorgeous, cloudy, emerald green olive oil in the Tuscan style - and yet Pasolivo's flavor is all American - bold, sassy, peppery!

Pasolivo is made from a blend of Tuscan olives grown on the 55 acre, family owned Willow Creek Ranch. Pour some over warm Paesano for a perfect snack.

Our Michigan take on a quintessential American snack :

Koeze's Peanut Butter — Made from the best Virginia peanuts by a third generation peanut butter making family from Grand Rapids, Michigan. It's the best peanut butter in the world! Ask the addicts.

Spoonfruits from American Spoon — From a fruit lovin' producer in Petoskey, Michigan - these are the flavors of summer's best fruits in a spoonable form. Sweetened with fruit juice. Cherry Berry and Black and Blueberry, made exclusively for us!

Take fresh whole apples from Pierre Gingras - a third generation apple grower from Quebec. Crush them. Use a secret recipe to blend the juices. Painstakingly apply a slow, traditional process to convert the grape juice into vinegar. Follow this by two years of mellowing and maturing in French Oak barrels and you have some of the finest cider vinegars we have ever tasted.

There are three kinds - natural, organic and balsamic. Try them all. Buy them all. They're great for slaws, salads, pickles and preserved vegetables.