Finally, gluten-free artisan bread.
We use artisan bread making techniques to make gluten-free bread like you’ve never tasted before! Bonté bread is gluten-free and vegan. Our breads do not have any gums or preservatives, so they should be eaten within a few days or sliced and frozen. Each one of them toasts up beautifully. If you live in Vermont or New Hampshire, visit our Where to buy page to find out which stores you can buy Bonté bread in. We also now offer online ordering / shipping to anywhere in the US. Please visit our shop page to learn more.
Our current bread offerings
Buckwheat Boule: Flavorful and soft inside with a chewy caramelized crust. Simple and yummy.
Sourdough: Made from our own gluten-free sourdough culture, soft inside with a rustic sourdough crust.
Country Seeded Loaf: Hearty loaf filled with seeds.
Olive and Rosemary Boule: This flavorful bread is bursting with organic rosemary and salty kalamata olives.
Buckwheat Sourdough: Made from our own gluten-free sourdough culture. This loaf is rustic and hearty with a classic sourdough crust.
Country Loaf: An unsliced free form loaf with a soft inside and a thin golden crust.
How to care for Bonté Bread
Like all artisan bread, Bonté bread is best either fresh or freshly toasted. Since we can not always get it to you fresh out of our ovens, we recommend either eating your bread toasted within a few days of receiving it, or slicing/freezing and then toasting as needed from frozen. If you plan to eat your bread within a few days of receiving it and you prefer a softer crust, you can wrap your bread in bee’s wrap or place in a zip top sealed bag to retain moisture. If you prefer a firmer crust you can store your bread in a bread box, cut side down on a cutting board, or in a reusable cloth bread bag. If you want to eat the whole loaf with a meal, warm the bread in the oven for 10 - 20 min at 350°. You can also “freshen” bread that has gotten hard by generously spritzing the crust with water before warming it in the oven.