Potato-Leek-Cheddar (28oz) ~ $12 ONE PER CUSTOMER, PLEASE!

The prep for this one is pretty labor-intensive, so even though it’s a really delicious bread, I don’t make it often enough. I sauteed the leeks with thyme, rosemary, and coarse pepper, and then baked the mini fry-shaped Russet potatoes in the concentrated leek/herb broth until golden brown. The leeks, potatoes, and sharp cheddar will later be tossed together with the remaining concentrated leek/potato/herb broth right before hand-folding everything into the organic dough. I’m looking forward to this!

Vegetarian