Our Artisan Breads Explained
Our Artisan Breads Explained
Simply delicious artesian breads made from the simpliest of ingredients:
Cafe Coco Bread
Every Day Breads:
Our baguettes, sliced and baked until crisp with thyme, garlic, olive oil, fresh ground pepper and Kosher salt. Vegan.
Armenian Cracker Bread brushed with butter and seasoned with fresh cracked pepper and Kosher salt
25 inches of delicious. Vegan.
Out of the oven no later than 8:30 daily. With a hint of fresh rosemary. Vegan.
White ever so slightly sour dough. Vegan.
Washburn Cranberry Walnut
A dark, but light textured “pumpernickel” style sandwich loaf with craisins and walnuts.
A sandwich shaped loaf with sunflower seeds, bulgur, millet, flax seed, polenta, and whole wheat flour. Dairy Free.
Whole Wheat Oatmeal
A soft sandwich shaped loaf made with local whole wheat flour.
Blue Cheese Rosemary
Fresh rosemary and Wisconsin blue cheese. Sorry, we can’t run this one through the slicer.
Ciabatta Buns (Bag of 6)
Soft as a slipper
Swirled with Cinnamon, studded with raisins. Great for toast and French toast.
Cranberry Wild Rice Bread
Customer favorite, loaded with wild rice and the slight sweetness of craisins. Dairy Free.
Tante Anna’s secret recipe from the farmstead north of Bemidji. Enriched with eggs and butter.
Coco Classic Gluten Free Bread
Available sliced & frozen every day. Dairy Free.
A heavy rye with a light bit of caraway. Vegan.
A Sephardic Challah with Anise, Caraway and Sesame. Dairy Free.
George’s Swedish Rye
Gotland style Swedish Rye, as requested by George the pharmacist. Great for toast!
Whole Wheat Sour Dough
Slow risen true sour dough – no commercial yeast. Dairy Free.
Artisan bread is hand-crafted, not mass produced. It is baked in small batches rather than on an assembly line.
Artisan bread at Coco is baked from recipes developed by Noreen Ovadia Wills during her two-decade-long experience baking bread, pastries and cakes.
Coco’s bread differs from packaged supermarket loaves in a number of ways including special attention to ingredients and a return to the fundamentals of traditional bread-making. You’ll taste the difference immediately.
Coco’s traditional breads have substance and natural flavors, very different from the soft, chemical-laden commercial breads (read the label on a package of mass-produced bread). Usually, bread baked by Coco will have about five ingredients while a store-bought loaf of mass-produced wheat bread might have nearly twenty.
The basic building blocks of Coco’s bread are flour, water, yeast and salt. Coco breads contain no artificial ingredients, dough conditioners, etc. Sourdough is added for some breads; eggs and sugar for others.
Many of Coco breads qualify as vegan because they contain no animal products.
These long French loaves have the crispy crust that Parisians love. The recipe for Coco’s light sourdough baguettes consistently won “Best of the Twin Cities” during the 1980s. Available every day.
This boule stays moist and delicious for a week. It is made with whole barley and white flour.
Blue Cheese Rosemary Bread
There’s just enough blue cheese and fresh rosemary in this boule to let you know it’s there. Not vegan.
A rich, braided bread popular with Jewish and Eastern European families. Not vegan.
Traditional Italian “slipper” bread in loaves for slicing isnot vegan because it contains milk. Available every day.
Cinnamon Raisin Swirl
A hint of whole wheat and lots of raisins gives this bread its great flavor. Boule.
Farmhouse White Sandwich
This firm grained white bread is straight from Tante Anna’s farm recipe. It is made with butter, milk and eggs, and is great for sandwiches. Traditional loaf. Not vegan.
This flat Popular in Italy as a snack as well as dinner bread. It makes sandwich really great sandwiches.
Cracked wheat, sunflower seeds, millet, flax seed, cornmeal and local honey makes this whole wheat bread both hearty and delicious. Available every day. Traditional loaf.
Kalamata Olive Bread
Absolutely fabulous toasted (and, of course, fresh), this light-colored rye incorporates fresh thyme and those famous, sweet Greek olives. Boule.
This traditional flat bread is the most wide-spread type of bread in parts of the Eastern Mediterranean and Middle East. Try it: you’ll see why it is so popular.
A marbled fusion of light and dark ryes makes it this bread worth stealing. Just ask Jerry Seinfeld (episode 111, January 24, 1996). Coco’s dark rye bread is made the traditional way without caramel color added. Traditional loaf.
This bread is a Coco favorite. It makes great sandwiches. Boule. Not vegan.
Inspired by Old World potato breads, potato rosemary is excellent for sandwiches. It is made with potatoes from scratch – not dehydrated flakes – and fresh rosemary. Watch for it; it is not featured on the menu but appears from time to time. Boule.
You might find this heavy, dark rye on “Rye-O-Rama” Thursdays. It is made with rye sours and traditional cocoa and coffee for color and flavor. We can’t make it every week because it requires aging. Boule.
A light sourdough bread in the round shape. Available every day. Boule.
Washburn Cranberry Walnut
This is very special pumpernickel bread with cranberries and walnuts is a local favorite. It is not sweet and it is perfect with turkey sandwiches. It is also great with butter or cream cheese. Traditional loaf. Not vegan, contains butter.
Whole wheat, white flours and locally harvested honey make this whole wheat bread very special, indeed. Traditional loaf.