Sub Rosa Bakery

Made with 100% stone-ground blend of regional wheats. Our take on a classic pain au levain; a timeless old world bread.

1.5 kg. Stone ground sifted wheat, filtered water, cultured wheat, cracked wheat berries, local honey. Sliced and bagged.

25% whole rye flour, 75% house milled wheat blend. This bread highlights our regional rye variety, currently Danko, from Grapewood Farm. Flavors of honey and pepper.

Virginia heirloom corn is scalded and folded into this wheat bread, lending a creamy, custard-like interior with the distinct flavor of true maize. Current varieties of corn grown by Sam Hart (Shacklefords, VA) include Tuxpeno white, Jarvis, and Buena Vista Yellow.

Like a free-form focaccia. Our classic dough but dressed with olive oil, fresh rosemary and maldon sea salt. Cooked first thing, hot and fast.

Stone ground sifted wheat, cultured wheat, yeast, water, salt. Our take on a baguette; tear and eat table bread, meant to be eaten same day. Shelf life 1-2 days. Otherwise known as the Long, Tall, and Handsome.

Like a free-form focaccia. Our classic dough but dressed with olive oil, sesame and nigella seeds. Cooked first thing, hot and fast.

Sesame rye features Benne seed, an ancestor to the sesame that is nuttier and just plain better. 25% whole rye flour, 75% house milled wheat blend. This bread highlights our regional rye variety, currently Danko, from Grapewood Farm. Flavors of honey, pepper, and of course, sesame throughout.

Our take on 'Vollkornbrot' as its known in Germany. This dense, hearty bread is a staple in European cultures where rye is Queen. Made with cracked rye, rye flour, rye starter, and aged rye bread.

100% whole grain. Nothing but the wheat. Currently from Grapewood Farm (Montross, VA) and 20/20 Farm (Muncy, PA).

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House-made almond cream baked into our croissant and topped with toasted sliced almonds.

Pleasant Valley Meats beef with Turkish spices, Aleppo pepper, onions, and parsley in our 100% stone-ground pastry dough.

Made with 100% stone-ground rye pastry flour, Escazú chocolate, and a touch of anise seed.

What happens when you take our almond croissant and add chocolate? A winning combination!

Chocolate pie made with house made yogurt and Escazu 65% dark chocolate. Cookie crumble crust made with our shortbread cookies and chocolate rye biscotti. ***contains nuts***

A croissant filled with Valrhona semi-sweet dark chocolate.

Croissant braid with cinnamon and sugar, dusted with powdered sugar (all sugars are 100% certified organic).

A pinwheel croissant topped with Dalmatia fig jam (Croatia) and Appalachian cheese from Meadow Creek Dairy (Galax, VA).

Made with Virginia maple syrup & honey, toasted almonds, pecans, sunflower seeds, benne seeds, and pennsylvania oats, along with a touch of cinnamon, cardamom, vanilla, and salt

Cured ham and Appalachian cheese from Meadow Creek Dairy (Galax, VA) in a flaky croissant.

Quiche filled with seasonal vegetables (from Tomten Farm or other local growers) or Framani Ham and baked with Meadow Creek Dairy (Galax, VA) Appalachian Cheese

A spiral croissant with candied pecans, cinnamon and pastry cream (made with corn flour).

A croissant with plump currants and pastry cream (made with corn flour).

Our grandmother’s recipe. A classic savory Turkish treat.

Our spelt flaky pastry shell filled with house-made creams and local, seasonal fruit. Please Call to hear about this weeks offerings. *May contain nuts*

Rotating selection of local seasonal veggies and craft cheeses in our croissant dough. Please call to hear this weeks offerings!

Croissant braid with sesame & nigella seeds.

Shortbread cookie made with 100% stone-ground spelt, topped with roasted pistachios and brushed with orange blossom syrup.

Quiche filled with seasonal vegetables (from Tomten Farm or other local growers) and baked with Meadow Creek Dairy (Galax, VA) Appalachian Cheese.

Rolled croissant with a sour cherry compote and our house-made pistachio cream.

Müller-Thurgau + Bacchus from organically cultivated 30+ year-old vines on Keuper (marl + limestone) soils. Grapes are hand-harvested and whole-bunch macerated for 9 months in Tava clay amphora. Pressed and bottled after a short élevage unfined, unfiltered, no additional SO2.

Gamay grapes, apple juice, wild herbs (juniper, pine, bay leaf, gentian and yarrow)

Blanc de Noirs made from Pinot Noir. A bit quirky, but still spot on. It defies categorization, but it's incredibly good. The magic of natural wines!

This new cuvée comes from the first pick of each of Renaud’s parcels of Chenin Blanc and therefore includes vines both young and old. The grapes were pressed directly and moved to old barrels for fifteen months of élevage and here a cooler vintage has rendered a pale, delicate and nuanced expression of the grape that is incredibly compelling in its youth.

Gamay grape from Auvergne, France

100% Cariñena, vinified and aged in a combination of vats and terracotta amphorae. Bottled unfined and unfiltered, with no added SO2.

A dark, fruity, meaty, young wine with a little bit of oak.

A blend of all of the Piedmontese varieties found at Fox Hill Vineyard, Feints is quite an unexpected wine. It's a co-fermentation of Dolcetto, Barbera, Nebbiolo and Arneis...yes, three reds and a white (nearly 50% white each year)! Full carbonic maceration keeps things poppy and fresh.

Sparkling rosé

Pim Pam Orange is a captivating orange wine from Vinyes Singulars, crafted in Spain's renowned Penedès region of Catalonia. Made exclusively from Parellada grapes harvested from Las Planes vineyard, planted in 1972, this wine showcases the unique character of extended skin contact, having undergone 42 days of maceration. The result is aged in stainless steel tanks, preserving the pure expression of this traditional Spanish grape variety.

The Ex Vero II is a blend of primarily Sauvignon Blanc and some Chardonnay. Farmed biodynamically, spontaneous ferment, full malo, followed by 2 years on lees in large French, Croatian, Hungarian neutral oak. Rich while having beautiful acidity. Warming notes of burnt caramel , flint, meyer lemon, pineapple, wild flowers, hay, and minerals for days. 2021’s vintage was bottled with a touch of residual sugar, thus the “S”.