Tuesday-Saturday 8 AM-3 PM
Our Menu
All sourdoughs are naturally fermented and require 36 hours to make. Because of the longer fermentation times the bread is easier to digest and can have increased shelf life • We do not take pre-orders for small requests such as 1 or 2 loaves. All of our bread are offered on a first come first serve basis and will be available throughout the week until sold out • Patrons interested in bulk/large orders should email us at breadorders@tablexrestaurant.com • Wholesale Clients: You can also find our bread being offered at the restaurants and bakeries.
Menu
Table X House Sourdough
Salt Lake City Loaf (SLC)
French Baguette
80% Whole Wheat
Buttermilk + Molasses Rye
Pullman
Einkorn Pain de Mie
Focaccia
Ciabatta
Oatmeal + Treacle Sourdough
Dark Bread is Not Burnt Bread
We use a steam-injected deck oven to make all our bread. This steam allows us to create bread that have a crusty outside and a soft and chewy inside. We bake our bread dark because we think this is how a proper sourdough should be. “Darkness,” in terms of bread actually is a good thing. It means that there has been a proper caramelization of sugars that lend to the complexity and the crust and crunch.