At Pleasanton Bakery, we use Michigan grown organic flour and grains in all of our breads. We partner with many diverse local farms for seasonal organic fruits, produce and dairy. We are proud to support the fine agriculture available to us in Michigan and particularly the Traverse City area.

Naturally Leavened Bread

Risen with bakery-cultured natural wild- yeast starter

Cinnamon Raisin: Pain au Levain studded with raisins and dusted with cinnamon.

Cranberry Pecan: Pain au Levain studded with cranberries and Georgian pecans.

Date, Fennel & Sea Salt: Pain au Levain studded with date pieces, fennel seeds, and covered with olive oil and Celtic sea salt.

Dill Onion: Pain an Levain studded with onion and dried dill.

Michigan Cherry & Georgian Pecan: Pain au Levain studded with local cherries, and Georgian pecans.

Pain au Levain: Open crumb, thick crust, and a mild sourdough flavor.

Parmesan Olive: Pain au Levain studded with green olives and parmesan cubes.

Sourdough Rye: Light rye flour, caraway seeds, and heirloom cracked rye flour.

Spelt Kamut: Heirloom spet and kamut flours, tight crumb, and a nutty aroma.


 Yeast Leavened Bread

Risen with baker’s yeast and long-fermented sponges

Baguette: Traditional French bread. Made with only unbleached flour, Celtic sea salt, water and yeast.

Challah: A classic egg-enriched bread. Soft and mildly sweet.

Ciabatta: Traditional Italian “slipper bread.”

Multigrain: An intense mix of heirloom rye, wheat and unbleached flours, nine different grains, plus sunflower, poppy and sesame seeds.

Tuscano: Traditional Italian white bread.


Morning Pastries

Bacon and Cheddar Scone, Seasonal Scone, Seasonal Muffin, Bagel Bite, Cinnamon Roll, Quiche and Seasonal Tart


Chocolate Chip & Chunk, Michigan Cherry & Oatmeal, Peanut Butter, Ginger Molasses, Vanilla Shortbread, Lemon Lavender Shortbread, Pleasanton Cookie



Since we do work with many local farmers and companies, our menu may change slightly depending on the season and availability. Please visit Our Farming Partners page to find out where we get our awesome ingredients!


%d bloggers like this: