Parmesan Twists
These terrific twists are almost as easy to make as they are to enjoy! Don't be afraid to mix it up with other flavorful, savory seasoning additions, like a sprinkle of pepper or powdered garlic.
Recipes Nugget Markets Signature Recipes
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Croissants or Pain au Chocolat
Ever wanted to make your own croissants or their chocolatey bretheren, pain au chocolat? Now you can! After you've made the base dough, you don't have to cut and shape it right away—you can freeze and store it for later use. Use the base dough to make either variation of this classic treat!
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Avocado Toast with Bacon
For some truly tremendous toast, don't stop with avocado—use artisan bread, thick-cut bacon, and chili flakes for bona fide brunch-time bliss!
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Buckhorn Tri-Tip Crostini
Set the starter bar high by topping artisan bread with tender tri-tip, caramelized onions, and a hit of horseradish spice in these crave-worthy canapés.
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Sticky Fingers Scones Three Ways
With Sticky Fingers Bakeries Scone Mixes, you can just add water for the easiest scones ever, or go the extra mile with fresh fruit and tantalizing toppings. Try giving your scones a gourmet glow-up with this trio of tasty flavor combos!
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Whole Wheat Levain
Want to make whole wheat sourdough from scratch? Start with a standard starter (or yeast culture), then feed and ferment it with this recipe and bake it into a masterpiece with our Whole Wheat Honey Walnut Levain recipe!
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Honey Walnut Whole Wheat Sourdough
After you've made a whole wheat levain from your sourdough starter, dress up your dough with honey and walnuts for a little extra flavor and crunch in this beautiful bread.
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Basic Levain
What's the difference between levain and sourdough starter? It's simple! A levain is ripe starter (begotten from yeast culture) that's been freshly fed and fermented before use in baking as an offshoot of the original mother starter. Follow our Pain au Levain recipe when you're ready to hit the oven!
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Pain au Levain
You've created a culture, you've fed the beast and made a levain—now it's time to bake! Finish your scratch-made sourdough with this recipe for a classic loaf you're sure to love.
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Sourdough Starter (Wild Yeast Culture)
Starting your own sourdough starter actually begins with creating your own wild yeast culture. It may take a little time, care, and attention, but the results are well worth it in the end!
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Bread Pudding
Warm, cozy and endlessly versatile, this bread pudding can be made with any blend of sweet breads. Go all out by serving it with homemade crème anglaise!
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French Toast
The sweet fragrance of French Toast in the morning is one of life’s greatest pleasures! Make this recipe your own by using any sweet bread like challah, babka, panettone or stollen.
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Garlic Croutons with Parmesan
Crispy and crunchy, croutons are (arguably) the best part of any salad. Garlic and Parm add just the right amount of savory flavor!
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Chocolate Babka with Almonds
Along with the classic ribbon of chocolate, orange zest and almonds also star in the enriched dough that makes up this beautiful babka. Start a day ahead of when you want to bake it, as the dough will need to rest overnight before it gets filled and twisted!
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Panettone
Patience is the most important ingredient in the process of making a perfect panettone—start early! The proofing stage is important to achieving its iconic dome, and the result is well worth it!
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Walnut Biscotti
Double-baking gives these classic Italian cookies a firm, crunchy texture ideal for dunking in coffee or tea.
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Chocolate Almond Biscotti
Baked first as loaves and then as slices, these iconic Italian cookies get even better with a bit of chocolate.
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Stollen
Laden with dried fruit and marvelous marzipan, this sweet, moist German bread, a true holiday season staple, is prized the world over for a reason! If you want to go the extra mile, you can also make your own marzipan!
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Croissant Bread Monte Cristo
French toast meets ham and cheese—this buttery, flaky, sweet, and savory breakfast sandwich is the stuff of dreams.
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Honey Buns
The softest, fluffiest yeasted Japanese Hokkaido milk bread rolls made with the tangzhong technique and a touch of honey—these could possibly be the best rolls you've ever made!
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Rosemary Parmesan Pull-Apart Bread
Featuring the bold and craveable flavors of rosemary, garlic and Parmesan, this savory take on monkey bread is sure to be a crowd-pleaser.
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Garlic Bread Three Ways
The key to good garlic bread is the quality (and quantity) of the topping thereupon. Try one of these three variations with fresh bread from our Bakery for a bite of broiled bliss.
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Buttermilk Biscuits
Flaky, buttery, and beautiful, these scrumptious biscuits are great on their own, smothered in gravy, or covered in butter, honey, and homemade jam!
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Onion Marmalade, Radish & Arugula Tea Sandwiches
Up the ante on traditional tea sandwiches by making your own onion marmalade! Cut completed sandwiches into 2 or 3-bite squares, triangles or other crustless shapes to complete the tea time experience.
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Croissant Bread French Toast
Make French toast even tastier by starting with buttery croissant bread and finishing it all off with berries and whipped cream or your favorite toppings.