Small bakeries often bake different breads on different days, so customers learn what to expect when. The archived bread page of Belle Cakery showed a weekly schedule built around a few loaves and pastries. This page summarizes it and leaves out hours and prices.

What appeared on the schedule

• Sourdough baguettes. Long loaves made with a naturally fermented starter, offered on several days.
• Olive bread. A savory loaf listed across the week, including the weekend.
• Croissants. Offered on Sunday in three varieties: speck and Gruyère, chocolate and almond, and classic butter.

Why the schedule matters

Naturally leavened breads need time, usually a long fermentation. Posting a weekly plan helps customers know which loaves will be ready, and it lets the baker plan ingredients and oven time around the week. Items made in limited quantities can sell out, so regulars learn to arrive early.

Tips for enjoying fresh bread

• Eat baguettes the day they are baked, or freeze them in slices.
• Keep olive bread wrapped in paper to preserve its crust.
• Warm croissants briefly in an oven before serving to restore flakiness.

Sourdough in a nutshell

Sourdough relies on wild yeast and bacteria rather than packaged yeast. The slow rise gives the loaf a tangy flavor and a chewy crumb. Because the process takes time, bakers often mix dough the day before. Olive bread works well alongside cheese or soup, and croissants are best fresh, when the layers are crisp and the butter is fragrant.

For sweet options, return to specialty and seasonal bakes or the home page.