Chez Lulu

Baked cake donut immediately dipped in butter and cinnamon sugar when pulled from the oven.

Cheese biscuit.

Rich buttery pastry made with or without Belgian chocolate. Available in flavors: Almond, Apricot Pecan, Belgian Chocolate, Butter, Cinnamon Sugar, Ham & Jarlsberg Cheese, Raspberry with Cream Cheese, Strawberry with Cream Cheese, and Nutella.

Traditional French breakfast pastry rolled with custard and raisins and baked til golden brown. Served on weekends only.

French feta cheese, fresh oregano, garlic, cracked black pepper and Kalamata olives rolled into French bread baguette.

Kalamata or green olives folded into French boule.

Triple cream Brie cheese, fresh tomatoes, garlic, and basil in a baguette.

Wild yeast sourdough leavened with wild spores captured from the Red Mountain neighborhood. Available in Baguette, Peasant Loaf, Boule, Sandwich Loaf, or Epi.

Sweet, egg-rich, festive bread originally baked by Jewish families to grace the Sabbath or holiday table.

Traditional Genoan flatbread topped with extra virgin olive oil, fresh garlic and herbs. Available with rosemary or tomato and pesto.

Equal amounts of golden flax seeds, toasted sesame seeds, toasted sunflower seeds and poppy seeds added to natural levain sandwich loaf.

Traditional Irish bread that relies on soda for leavening rather than yeast, popular for those on a yeast free diet.

Deli style rye made with an onion & caraway starter.

Includes both whole and ground roasted walnuts fully infusing the bread with rich walnut flavor and violet hue. Sometimes includes Gorgonzola.

Levain based bread full of raisins and pecans with an Old World character.

Made with spent grain from Good People Brewery. Available in sandwich breads, pizza dough, hoagies, hamburger buns, and crackers. Sometimes made as focaccia.

Cracked kernels of wheat and sunflower seeds in a sourdough based bread.

Traditional southern favorite yeast roll dough. Also used to make Hot Dog Buns, Hamburger Buns, Italian Ciabatta and Hoagie Rolls.

Made with Italian style biga starter with an airy, open crumb and delicate crackly crust.

Updated version made with unbleached, unbromated flour, whole milk, and unsalted butter.

100% whole wheat sandwich bread that is hearty, substantial and makes great toast.

Imported black and green queen colossal olives pitted and folded into white wild yeast sourdough.

Made with wild yeast starter, given a long slow cool rise and baked on a stone hearth, without whole wheat flour.