(Mark Sanchez making francese in Kelly’s old Watsonville Bakery)
Fresh Breads Made Daily
Kelly’s Signature bread, with old world starter that Kelly has been using since 1985. Baked in pan loaves, baguettes (plain and seeded), and small and large rounds. Perfect for accompanying a hot bowl of clam chowder!
Kelly’s Signature bread, with old world starter that Kelly has been using since 1985. Baked in pan loaves, baguettes (plain and seeded), and small and large rounds.
Kelly’s most popular bread is a Ciabatta style loaf made with levain and extra virgin olive oil. Baked as baguettes and rolls. Available for purchase at local grocery stores.
Mix of whole wheat and regular white flour with sourdough starter. The result is a rich, nutty sourdough that never falls flat. Round only. Also comes in a four-seed (pumpkin, poppy, sesame and sunflower) loaf.
A soft smooth pan bread made with whole boiled potatoes. Loaf only.
Chewy soft interior with crusty exterior. Baked in loaves, baguettes and small rounds.
A chewy whole wheat sourdough. This is a German style bread, dense and rich. Available in round only.
Our white sourdough studded with sharp New York style cheddar cheese and dusted with cornmeal. Round only.
Whole wheat flour, unbleached white flour, honey, poppy seeds and rolled in oats
Our sourdough round with salty kalamata olives. Round only.
Soft pull-apart dinner rolls.
Whole Wheat Millet
Light and hearty bread made with organic whole wheat flour. Zing of millet. Great for sandwiches.
Soft white bread studded with rosemary and baked with a splash of extra virgin olive oil and a sprinkling of salt.