is hand-crafted, not mass produced. It is baked in small batches
rather than on a vast assembly line. Artisan
bread at Coco is baked
from recipes developed by Noreen Ovadia Wills during her
two-decade-long experience baking bread, pastries and cakes.
Coco’s bread differs from packaged supermarket loaves in a
number of ways including special attention to ingredients and a
return to the fundamentals of traditional
taste the difference immediately. Coco’s traditional breads have
substance and natural flavors, very different from the soft,
chemical-laden commercial breads (read the label on a package of
Usually, bread baked by
Coco will have about five ingredients while a
store-bought loaf of mass-produced wheat
bread might have nearly
twenty. The basic building blocks of Coco’s
bread are flour, water,
yeast and salt. Coco breads contain no artificial ingredients,
dough conditioners, etc. Sourdough is added for some breads;
eggs and sugar for others. Many of Coco breads qualify as vegan
because they contain no animal products.
In most cases, bread can be made to order in either boule
(round) or traditional loaf pan shapes.
Baguettes – These
long French loaves have the crispy crust that Parisians love.
The recipe for Coco’s light sourdough baguettes consistently won
“Best of the Twin Cities” during the 1980s. Available every day.
Barley Bread –
This boule stays moist and delicious for a week. It is made with
whole barley and white flour.
Blue Cheese Rosemary
Bread – There’s just enough blue cheese and
fresh rosemary in this
boule to let you know it’s there.
Challah – A rich,
braided bread popular with Jewish and Eastern European families.
Ciabatta Buns –
Traditional Italian “slipper” bread in loaves for slicing is
not vegan because it contains milk. Available every day.
Cinnamon Raisin Swirl
– A hint of whole wheat and lots of raisins gives this bread its
great flavor. Boule.
Sandwich – This firm grained white bread is straight from
Tante Anna’s farm recipe. It is made with butter, milk and eggs,
and is great for sandwiches. Traditional loaf.
Focassia – This flat Popular in Italy as a snack as
well as dinner bread. It makes sandwich really great sandwiches.
Harvest Grain –
Cracked wheat, sunflower seeds, millet, flax seed, cornmeal and
local honey makes this whole wheat bread both hearty and
delicious. Available every day. Traditional loaf.
Kalamata Olive Bread
– Absolutely fabulous toasted (and, of course, fresh), this
light-colored rye incorporates
fresh thyme and those
famous, sweet Greek olives. Boule.
Lavash – This traditional flat bread is the
most wide-spread type of bread in parts of the Eastern
Mediterranean and Middle East. Try it: you'll see why it is so
Marble Rye – A
marbled fusion of light and dark ryes makes it this bread worth
stealing. Just ask Jerry Seinfeld (episode 111, January 24,
1996). Coco’s dark rye bread is made the traditional way without
caramel color added. Traditional loaf.
Potato Cheddar –
This bread is a Coco favorite. It makes great sandwiches. Boule.
Potato Rosemary – Inspired by Old World potato breads,
potato rosemary is excellent for sandwiches. It is made with
potatoes from scratch – not dehydrated flakes – and fresh
rosemary. Watch for it; it is not featured on the menu but
appears from time to time. Boule.
Rustic Rye – You might find this heavy, dark rye on
"Rye-O-Rama" Thursdays. It is made with rye sours and
traditional cocoa and coffee for color and flavor. We can't make
it every week because it requires aging. Boule.
Sourdough White –
A light sourdough bread in the round shape. Available every day.
Walnut – This is very special pumpernickel bread with
cranberries and walnuts is a local favorite. It is not sweet and
it is perfect with turkey sandwiches. It is also great with
butter or cream cheese. Traditional loaf.
Not vegan, contains
Whole Wheat –
Whole wheat, white flours and locally harvested honey make this
whole wheat bread very special, indeed. Traditional loaf.