So it started with Miller's Bakehouse, Chico Farmers's market found us another bakery, Bouchon Bakery is always worth a visit. Then we swung over to Wild Flour bread for more loaves.
So the two rows on the left are all Wild Flour Bread
top left (2 loaves) Dragon: jalapeno, garlic, and cornmeal
down one: Olive: kalamata olives, zaatar, nigella seed
front: 100 % Rye: caraway, sunflower seed
Second Row from left:
top: "Wildflour" Signature wheat loaf (baker's suggestion and mentioned Spelt)
down 1: Super Seed (multi grain with seeds)
down 1 Wonder - all white sourdough
front: Occidental - nuts, raisins, cardamom seed
Four loaves top right all from Miller Bake House:
top left - Sesame Loaf - 50% wheat (i think) sesame seeds
bottom left : chico nut bread (100% wheat, walnuts, almonds)
top right: Mission Loaf (fig and fennel)
bottom right : Spelt (100 % spelt loaf)
The front right two loaves:
Large is from Bouchon and I forget the name but he seemed usnure if it was a sourdough. Multigrain none the less. Also had a sweet baguette which was good but nothing to right home about. On the hand some of the pastries were amazing. The gourmet HoHo, the bouchon brownie, salted carmel macaroon, and the two sandwiches just great. They make a brioche that they finish like a pretzel which looks awesome but has no shelf life and was very dry, pain au rasin was better last time. The lines were crazy and we had to do it twice. Great service. Expensive as I was already aware. Not to knock this bakery as it is worth a visit and has some great stuff. It is proof that too large of production diminishes quality.
And finally front right. Hearth and Stone from Cohasset, Ca (found em at the Chico farmers market)
Russian Black : Pretty standard ingredient list like a Russian Rye but done with natural levain.
I'm gonna do some slicing, take some photos of each, and then taste and I'll show em all individually.