Italian Loaf

Italian Loaf

Ciabatta dough cooked to perfection.

With a loaf of Italian bread in your pantry, you’ve got a culinary swiss army knife at the ready. Garlic bread for pasta? Check. Bruschetta? Check. Chicken, eggplant, veal… if you can parm it, this Italian loaf will hold that sandwich. Long-fermented ciabatta dough yields molto flavor and an open crumb perfect for soaking up a long-simmered red sauce. Buon Appetito!

What Makes It Great?


Wheat Flour, Malted Barley Flour, Water, Sea Salt, Dry Malt (Malted Barley Flour, Wheat Flour, Dextrose), Yeast, Vinegar, Enzymes, Cultured Wheat Flour


  • Breads made with artisan techniques
  • Long and slow fermentation
  • Small batches baked in Texas daily
  • Slow Dough – better bread
  • Non-GMO ingredients
  • No artificial anything
  • No high fructose corn syrup
Italian Loaf Nutrition Facts
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