sourdough focaccia

your choice of either…

old bay: topped with butter, chunky salt, and loads of old bay

we've been messing around with flavors, and wanted to create a dish that is unique to the eastern shore that we all call home while continuing to deliver high-quality, delicious, nutritious products.

turns out the answer has been staring us in the face all along - what represents the eastern shore better than old bay?

instead of the olive oil, rosemary, and celtic sea salt that tops our regular focaccia, this new kind screams maryland with its dressings of butter, chunky salt, and loads of old bay.

it is perfect to eat by itself; paired with the soft shell crabs of the chesapeake bay; or my personal favorite, smothered with a heap of crab dip (as pictured!)

it's simply simple, you just can't have the eastern shore without old bay.

olive oil and rosemary: topped with rosemary, olive oil, and sea salt

this bread is full of mouthwatering flavor and is bordered with a satisfying golden edge. perfect paired with olive oil for dipping, soup or stews, or even cut in half to be made into a sandwich.

**the bacterial fermentation that is part of the sourdough process transforms grains into their most safe and nourishing form possible for our bodies.