Big and beautiful.

“Miche” is French for loaf and typically refers to the large size and round shape in the style of traditional French country bread. Ours is a “country” miche because it’s made of a flavorful multi-grain mix of Michigan stone-ground wheat, freshly milled rye flour, freshly milled spelt flour, and whole buckwheat, all naturally leavened by its own unique starter.

The Miche is old school all the way.

The loaf is baked to a dark, caramelized crust which is so much more flavorful than light crusts. It adds natural sweetness and extra flavor. The crumb is a beautiful chestnut color with big holes (which artisan bakers are always working to make happen) and flecks of bran. The aroma is slightly sour and the flavor is big, deep, wheaty, complex and fascinatingly full. Since it’s naturally leavened with nearly 20 hours of rise time, the Country Miche stays perfectly moist for days. I love it simply as is, toasted with great olive oil, but it’s also perfect for sandwiches.