Sourdough loaves are risen using a natural leaven derived from the fermentation of flour and water. This process results in a mildly sour taste due to the lactic acid produced by the lactobacilli in the leaven.

Crunchy smokiness from charred sesame seeds. Like our other loaves, these are hand shaped and proofed in bannetons for up to 14 hours before they are baked in a piping-hot steam injected deck oven.

Hand-formed and proofed on a linen couche, the ciabatta is a rustic Italian white bread. Historically the Italian's answer to the French baguette, a crisp crust and porous soft crumb makes this their "go-to" bread for a light and satisfying sandwich.

Healthful and packed with nutrients from sunflower seeds, pumpkin seeds, flaxseeds and millet

A classic pairing of tangy cranberries and rich toasted walnuts

There are many benefits to rye flour, it lowers insulin response and satisfies hunger for a longer period of time due to its high fibre content

A loaf which needs no introduction, the Baguette is the quintessential symbol of French culture. At BEAU we make ours with pre-ferment or "poolish" and sourdough leaven to increase its flavor complexity and produce an off-white, aerated crumb.

We hand-shape all of our baguettes and score using a lame before loading them into a steam-injected deck oven. The steam allows the crust to expand before setting, thus creating a lighter, airier loaf.

Dating back to the 12th century, the pretzel is a traditional German lye bread. The process of which they are dipped in lye or sodium bicarbonate solution prior to baking gives them their characteristic "skin" layer and distinctive flavor. However, deviating from the traditional "loop", at BEAU we shape our pretzels for optimum sandwich applications.

A New Yorker's breakfast staple, the bagel is an indispensable fuel for people on the go. True to Jewish tradition, it is hand formed, proofed and boiled for a short time before it is baked. Its unique method of preparation results in its chewy texture and crisp outer crust. Usually enjoyed with smoked salmon and generous lashings of cream cheese, the bagel truly is simplicity embodied.

Chewy bagel encrusted with rich cheddar cheese

The ‘French take’ on the Italian foccacia, crusted with wholesome grains and seeds

the poppy seeds add extra crunch factor and unique appeal to this delicious French bread

Focaccia is a type of Italian flatbread. It is soft and fruity from the liberal use of olive oil during proofing and baking. The craters on the crust result through the process of "docking" in which multiple wells are made using tips of fingers on the unbaked dough. Usually topped with herbs and a sprinkling of salt, it is great as an accompaniment to antipasti or split in half for sandwiches. It's a versatile, fragrant and undoubtedly flavorful bread.

Made with full cream milk and real butter

Made with high-fiber wheat flour

A French loaf rich in eggs, milk and butter