This loaf combines traditional white and rye sour dough's and is baked in European cane bread baskets, which results in a chewy open textured loaf in a wood oven style. This loaf is wonderfully versatile, served with a hearty casserole or a winter vegetable soup or drizzled with extra virgin olive oil and layer with prosciutto, provolone cheese and thinly sliced ripe tomatoes - yum!
127 Filone Long Unsliced
165 Filone Long Thick Sliced
163 Filone Long Thick Sliced (Poly bag)