Meridian Park 6900 "O" St., Ste. 132 (402) 464-0345 (map)	South Ridge 2807 Pine Lake Rd., Ste. G (402) 328-9102 (map)

All of our breads are made with artisan, enriched, non-bromated bread flour. Having spent many years baking in Montreal and French bakeries, I have learned how to make authentic European style breads and have brought that experience to the Midwest. You will be hard pressed to find better bread than you can at Le Quartier Baking Company. We never use any preservatives except for those found in naturally occuring acids in the pre-ferments that every loaf we make has in it. Below is a list of our breads, a brief description and how you could use them (they are only a starting point, use your imagination).

Our Breads Flavor Profile Eat With What? Baguette or Parisian (Double sized baguette) Nutty, buttery after taste with a thin crust. Most versatile bread. Good for crostini, bruschetta, table bread, with soups or sandwiches. Whole Wheat Baguette A wheaty version of our popular white baguette. Use it to make a cucumber sandwich or dip in your favorite hummus. Rye Tangy, hints of burnt sugar (molasses). Perfect for shell fish, smoked salmon or anything pickled. Ciabatta Light flavor, soft open crumb, hints of Yukon Gold potatoes and yogurt. Great for grilled sandwiches or a bratwurst bun. Rustic Country (Pain de Campagne) Earthy robust, like a mushroom. Essence of balsamic vinegar, smokey. Thick chewy crust. Good with any soup, especially creamy (mushroom) soups. Soft cheeses, preserved meats (prosciutto, hard sausages) or red wine. 100% Whole Wheat Multi-Grain Strong wheat and earthy flavors. Good with soft cheeses, nut butters (Add slices of fresh figs or preserves for extra depth). White Sourdough Mildly sour with notes of sourcream or cottage cheese. Perfect with jams or butter. Use to make dressing/croutons or grilled cheese sandwiches. Whole Wheat Sourdough Moderate sour flavor, slightly stronger than the White Sourdough with a wheaty counterpart. Pair with roasted or grilled meats and creamy soups. Cheddar Loaf Milky cheddar flavor. Eat with chili or apple butter. Makes a good side with savory breakfasts. Blue Cheese Loaf Has a distinct blue cheese flavor. Believe us, it's stinky! Try with smokey meats, roast beef, red wines (pinot noir) and pears. Would make a great BLT sandwich. Jalapeno Jack Loaf Moderately spicey, made with fresh jalapenos. Would be nice with cream cheese and raspberry jam. Olive Sourdough Based on our white sourdough with black olives, green olives and fresh rosemary. Pair with Mediterranean food, tomato sauces or fish. Make a chicken salad sandwich with it. Walnut Sourdough Base on our white sourdough with walnuts (makes it turn purple). Pile on the blue cheese, goat cheese, hard cheeses or dark chocolate. Raisin Sourdough Base on our white sourdough with plumped up dark raisins. Makes great French toast. Try with cheddar cheese, ricotta and honey, feta or Riesling wine. Sunflower Sourdough Base on our white sourdough with unsalted sunflower seeds. Spread some fresh goat cheese on it or make it super nutty with peanut butter. Also, makes great croutons.