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Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Sea Salt, Yeast, and Rice Flour.
Semifreddi's ciabatta bread, also known as Italian white bread, has a chewy and crisp golden crust with a wide-open crumb. It is the perfect canvas for so many things, sandwiches, with a cheese plate, as a sponge for your favorite pasta sauce, for dipping in your favorite olive oil or for bruschetta. And, if you actually have any left over, try making homemade croutons!
In 1984 Semifreddi’s opened the doors to a 450-square-foot bakery in Kensington, California with one sourdough recipe, four products and a commitment to bake and deliver world class, hand-made bread daily. We now utilize over 25 different recipes and bake more than 50 different breads and pastries. In a typical week, we bake around 190,000 loaves of bread and 40,000 pastries and cookies, at our “world” headquarters in Alameda. By the way, “our world” is the San Francisco Bay Area. Baking is our passion. Providing you with the freshest and highest quality breads and pastries at a reasonable price is our goal. We search the world for the finest ingredients; fennel from India, sesame from India and Central America, poppy seeds from Australia and the Netherlands, cinnamon from Indonesia, vanilla from Madagascar, and flour milled in Oaktown (Wurd!). We are and always will be self-proclaimed bread and pastry nerds. Tom, Michael & Barbara