Big River Restaurant and Bar

Pugliese

Delivered daily. Puliese is a slightly sour loaf with a crisp crust, originating from Southern Italy. Pugliese is the Daily House Bread at Big River Restaurant.

Sourdough Rustic Round

Delivered daily. A bay style sourdough with a  rich, tangy flavor and a crisp blond crust.

Sourdough Loaf

A softer version of our Bay Style Sourdough.

Big River Rye

Dark rye bread with caraway seeds and bittersweet chocolate.

Formaggio ed Aglio

Roasted garlic and Asiago

Pain de Campagne – Whole Wheat Sourdough

A hearty rustic loaf born in the French countryside. Thick crusted and tangy with flavors of whole wheat, rye and oats.

Garlic Herb Croutons

Garlic herb croutons. Perfect for salads, soups and snacks.

Kalamata Olive

Made on Thursdays. A favorite at Big River, this crusty bread has rich kalamata olives abounding. Made for the Baker’s wife.

Pan Marino

Made on Friday and Saturdays. Fresh rosemary and extra virgin olive oil make this bread from Northern Italy full of flavor. Pan Marino has a soft crust topped with Kosher salt.

Filone

Pronounced “fee-LOAN-ay”.

Whole Wheat Filone

Pronounced “fee-LOAN-ay”.

3-Seed Baguette

Delivered daily. A heartier version of the Parisian Baguette. Thick and crusty on the outside with a rich, slightly tangy interior.

Ciabatta

Delivered daily. Ciabatta means “slipper” in Italian. The bread has a light, thin crust and is very airy on the inside.

Michette Rolls

Delivered Monday thru Saturday. Michette rolls are a soft Italian roll great for grilled chicken sandwiches or or roasted vegetable Panini. It is also perfect for those of you who don’t want anything sweet in the morning. Just toast it with butter.

Honey Whole Wheat Sandwhich Bread

Perfect for sandwiches.

Rio Rustica Pizza Dough

Now available at the First Alternative Co-Op and Fred Meyer. Two varieties available, Rio Rustica Whole Wheat and Rio Rustica Pizza Dough. Makes two pizzas. Just roll and top with your favorite toppings. Bake 12 – 15 minutes.