Rising Sun Breads is a nutritionally evidenced–based bakery special- izing in artisan breads and bagels; baked locally with no preservatives; initial- ly serving the wholesale markets within a fifty mile radius of Martinsville, Virginia. There are no other baking facilities in the area which offer fresh, nutri- tionally–dedicated, consumer–driven and locally sensitive alternatives. Our mission is to provide top–quality, all natural ingredients, baked in an old world bread–baking technique, to create baked goods for everyone to love. Being sensitive to the often over–looked allergy sufferers I continue to develop healthy, delicious baked goods to meet their needs. At Rising Sun Breads, we support our community by using locally grown produce, eggs, honey, milk, and butter as well as local services. We also care for the environment by committing to green initiatives like recycling and composting. One Body, One Planet, Eat Well, Darla Darla Main–Schneider Owner, Rising Sun Breads Chocolate Bread Yeasted Breads This is bread, not cake; infused with chocolate chunks and dried cherries. When combined with mascarpone cheese this bread Baguette — Seeded or Unseeded Epi (Fancy Baguette) becomes irresistible. Also available in rolls. A classic yeasted 350 gram baguette with a crisp crust and chewy, airy interior, and a mellow wheat flavor. Baguettes are lean bread Ingredients: Unbleached, unbromolated flour, filtered water, butter, as it contains no fat, lasting about a day at most. This is why peo- eggs, unrefined sugar, premium chocolate chunks, dried cherries ple visit the local "Boulangerie" (bakery) and buy it daily in France. sea salt, yeast Baguettes may be eaten at all meals, and forms the most impor- tant part of breakfast in France. Also available in rolls. Ciabatta Short, 350 gram, stubby bread, with an Italian name meaning” Ingredients: Unbleached, unbromolated flour, filtered water, sea slipper”. A combination of rustic country texture and elegant tan- salt, yeast, and pate fermentee (old dough). talizing taste. Made with a biga, this crusty white bread has a great flavor, a very light and soft irregular crumb, and a crackly dark Seeded Baguette brown crust. Slice it horizontally and stuff it with your favorite Our delicious nutty variation on our classic French Baguette. Also cheese, meat, or salad or eat it plain. Also available in rolls. available in rolls. Ingredients: Unbleached, unbromolated flour, filtered water, sea Ingredients: Unbleached, unbromolated flour, filtered water, sea salt, yeast, biga, unbleached, unbromolated flour, filtered water, salt, yeast, pate fermentee (old dough), and sesame seeds. and yeast. Bordelais Classic White Bread – Le Pain De Mi (Bread of Crumb) Bread recipe from the French Culinary Institute of New York, cre- Soft, sweet pan loaf of bread used mainly for sandwiches. Loved ated by staff chefs after a visit to Bordeaux, in France. A 750 gram by kids and adults alike. artisan loaf, whose robust flavor comes from its unique sourdough base combined with multiple flours. Served alone or as a gourmet Ingredients: Unbleached, unbromolated flour, whole milk, sea salt, sandwich. yeast, unrefined sugar, and butter. Ingredients: Unbleached, unbromolated flour, filtered water, sea Ficelle salt, yeast, and liquid levain(unbleached wheat flour, filtered water, French for “stringy”, this baguette is similar to what you would buy and sourdough culture). in Paris. A smaller version, half the weight but same length, of our Baguette being a crust lover’s delight. Perfect for couples. Brioche (50% butter) Dating back to the 1400s, Bioche is a highly enriched French Ingredients: Unbleached, unbromolated flour, filtered water, sea bread, that’s high egg and butter content give it what is seen as a salt, yeast, and pate fermentee. rich and tender crumb. Brioche can be sweetened by filling it with fresh candied fruit, chocolate or chocolate, or savory by filling with Focaccia vegetables and meat. Available as an individual bun. Our Focaccia is made with extra virgin olive oil topped with either fresh Rosemary, caramelized onions, peeled garlic, or Kalamtata Ingredients: Unbleached, unbromolated flour, filtered water, eggs, olives. The dough has a light, sour taste and is hand pressed to yeast, unrefined sugar, sea salt and butter. make all the little holes that give it the airy and puffy feel. Sheets of Focaccia can be used for sandwiches, toast, or just torn off and Challah — Seeded and Unseeded dipped in olive oil as a side. By using extra virgin olive oil to make Three 150 gram braids of egg bread, based on Jewish tradition, our Focaccia, it helps to extend shelf life. seeded or unseeded. Also available in a 150 gram knot rolled in butter and a cinnamon and sugar mix. Ingredients: Unbleached, unbromolated flour, filtered water, extra virgin olive oil, sea salt, yeast. Ingredients: Unbleached, unbromolated flour, filtered water, honey, unrefined sugar, whole eggs, egg yolks, canola oil, sea Jewish Rye salt, yeast, and sesame seeds. A light rye bread with toasted caraway seeds, great for sandwich- es. Cheese Bread (Pain Au Fomage) Totally cheesy loaf of bread to accompany any soup, salad, or Ingredients: Unbleached, unbromolated flours, filtered water, sea alone. salt, yeast, rye levain, and caraway seeds. Ingredients: Unbleached, unbromolated flour, filtered water, sea Kaiser Rolls salt, yeast, grated cheeses, and liquid Levain A 115 gram soft roll great for sandwiches! Savory Cheese Bread Ingredients: Unbleached, unbromolated flour, filtered water, malt, Cheese bread with garlic, sun dried tomatoes, and peppers. canola oil, unrefined sugar, eggs, sea salt, yeast. Rising Sun Breads - 2 - One Body, One Planet, Eat Well. Kaiser Rolls Olives and a touch of rosemary. This flavorful bread stands alone AMarble115 gram soft roll great for sandwiches! Potatoor as an with appetizer Dill and, or Roasted used as Garlicthe basis of a gourmet sandwich. We take Pumpernickel and Rye and swirl them together to create Full of potatoes, mashed and chunks, roasted garlic, and a hint of Ingredients:bread that is Unbleached, as beautiful asunbromolated it is delicious. flour, filtered water, malt, dill.Ingredients: Very moist Unbleached, and keeps well. unbromolated flours, Fougasse Aux canola oil, unrefined sugar, eggs, sea salt, yeast. olives, filtered water, extra virgin olive oil, Kalamata olives, sea Ingredients: Unbleached, unbromolated flours, filtered water, cof- Ingredients:salt, yeast, andUnbleached, fresh rosemary unbromolated. flour, filtered water, pota- Marblefee, cocoa powder, molasses, unrefined sugar, lard, butter, sea toes, extra virgin olive oil, roasted garlic, fresh dill, sea salt, yeast, Wsalt,e take and Pumpernickelyeast. and Rye and swirl them together to create andPotato biga. with Dill and Roasted Garlic bread that is as beautiful as it is delicious. Full of potatoes, mashed and chunks, roasted garlic, and a hint of Millet Raisin–Wdill. Very moistalnut and(Pain keeps Au Levain, well. Raisins Et Noix) Ingredients:A disc shaped, Unbleached, 350 gram unbromolatedbread, crunchy flours,, and filteredunique waterin its, tastecof- A 500 gram artisan loaf of whole wheat bread full of raisins and fee,and texture.cocoa powder , molasses, unrefined sugar, lard, butter, sea toastedIngredients: walnuts. Unbleached, unbromolated flour, filtered water, pota- salt, and yeast. toes, extra virgin olive oil, roasted garlic, fresh dill, sea salt, yeast, Ingredients: Unbleached, unbromolated flours, filtered water, Ingredients:and biga. Unbleached, unbromolated flours, filtered water, sea Milletcanola oil, honey, sea salt, yeast, liquid levain and pate fermentee, salt, yeast, liquid levain, raisins (combinations golden and brown), Aseeds–disc shaped, millet, sesame, 350 gram poppy bread,, and crunchy pumpkin., and unique in its taste andRaisin–W walnuts.alnut (Pain Au Levain, Raisins Et Noix) and texture. A 500 gram artisan loaf of whole wheat bread full of raisins and Multigrain – 7 Grain Siciliantoasted walnuts. IOurngr emultigraindients: U nbleabreadc hised, very unbromola rustic in tappearance.ed flours, filtered It has awater deep, Classic Italian bread which uses hard Durum and Semolina flours, canolabrown crust oil, honeywith seeds, sea inside salt, andyeast, out. liquid Most oftenlevain used and as pate a break fer-- givingIngredients: it a golden Unbleached, color throughout, unbromolated fine crumb flours, structure filtered waterand a, searich mentee,fast bread seeds– or for gourmetmillet, sesame, sandwiches. poppy This, and flavor pumpkin. filled bread goes butterysalt, yeast, taste. liquid A sesame levain, seedraisins topping (combinations gives this golden bread and a nutty brown), fla- well with all foods. Multi grain is often recommended by health pro- vorand which walnuts. can be heightened by toasting. Loaf pan or braid. Multigrainfessionals because— 7 Grain of its nutritional value and high fiber content. OurThe multigrainhoney and breadseeds is give very this rustic bread in anappearance. excellent shelfIt has life. a deep Ingredients:Sicilian Durum, Semolina, filtered water, sea salt, yeast, brown crust with seeds inside and out. Most often used as a sesameClassic Italianseeds, bread and polish. which uses hard Durum and Semolina flours, breakfastIngredients: bread Unbleached, or for gourmet unbromolated sandwiches. flours, filteredThis flavor water filled, sea giving it a golden color throughout, fine crumb structure and a rich breadsalt, yeast, goes wellliquid with levain, all foods. rolled