La Panciata - Northfield

Loved lap brot unitil them recently from the delicate thin disc size they have used since the beginning and now sell with the commercial, thicker disc size. sandwiches now made with laps thicker broth, especially this laaf of multi-grain I have here, will be a more laborious evolving; her hearty texture suddenly overwhelms most sandwich ingredients and is now much too heavy. I wish they were going back to thin slices. if they fix this problem by diluting the textur, then they will go down the way of pure American, industrial brot. end of a bad?

I bought a laib of la panciata cinamon rosin brot. it was harder than I expected. when I torn and tasted it, I was so excited about the thick crispy tasteful filling bread. suddenly this is the only brand of the brotes I want to eat. made in vermont, so impressed!

Hang down the BEST-Brot. I was gifted a laib cinnamon russian bread I never liked, but a good friend I tried. the other reviews are true here. it changed my whole perspective on zimt rosin! my weekly brottau is the cracked weeping and honey with disc that all go with dinner. do not overlook their chocolate cookies. mmmm

Easily on our top 3 favorite breads in the world. My favorite bread is the Pane Siciliano. It is the perfect texture and great for sandwiches. And if you have not tried their biscotti..well..you have not lived!

I don't mean to brag, but my children have said I make the best pancakes in Vermont (ok, maybe they haven't said it, but they eat like it is true). Anyway, sometimes I venture into other realms. Like this past weekend when I picked up a loaf of La Panciata's Sourdough Loaf to make French Toast. What a wonderful, soft, fragrant bread! Crisped up the outside on the griddle, yet the inside was still melt in your mouth soft the perfect texture, and all it needed was some sweet Vermont maple syrup. And bacon, of course. A little piece of heaven. Sorry the kids had to miss it. But more for us.