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Bread- Sourdough Boule


Sourdough bread is made by using a small amount of a "starter"dough, which has a yeast culture and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter the next time, making it the ultimate pay it forward bread! In fact, it is not uncommon to have a baker's starter dough that carries years of history, from many hundred of previous batches. As a result, each bakery's sourdough has a distinct taste.Ingredients; Unbleached white flour, stiff naturally soured base, filtered water, natural starter, sea salt, rye flour.

Lyon Bakery

Lyon Bakery was founded in the spring of 2000 by three like-minded friends with more than twenty years of combined industry experience. Skilled in the art of gourmet artisan breads, the bakery has expanded from its modest beginnings to a thriving business in the Washington and Baltimore metropolitan areas. The bakery produces a wide variety of breads made with the highest quality ingredients – all natural with no preservatives or artificial additives – freshly baked each day. Lyon Bakery's commitment to the quality and consistency of their breads and dedication to their loyal fans are just a few of the many reasons we're delighted to have this D.C.-born-and-raised business on board!

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