The ABBC Bakery

All of the bread used on our menu is baked fresh, in house, daily. We normally feature a variety of our handmade breads and desserts.

In addition to being produced for our own entrees, we are proud to provide our bakery services and products to local businesses. Even if you are interested in something special for a personal event or occasion, we are excited to discuss baking it for you!

You will find our baked goods enhancing your experience here:

The Hive @ 21c
Ozark Natural Foods
Church & Center St. Arsaga's
Arsaga's at The Depot
Fayetteville Public Library Arsaga's
UofA Law Library Arsaga's
Blackboard Grocery + Eatery

If you are interested in our wholesale products please get in touch!

From the Bakery
San Francisco Style Sourdough
American Sourdough, silky, crusty and very robust and tangy due to the large amount of sourdough used to make the dough. All sourdough breads are made using an endemic 14 year old yeast culture maintained by our staff.
Buckwheat Sourdough
Organic Buckwheat, Stone Ground Whole Wheat and War Eagle Organic Rye Flours and a touch of honey add an earthy sweetness that balances the tangy bite of a traditional French country sourdough.
Garlic Asiago Sourdough
Similar to our traditional San Francisco Style sourdough, this rich and flavorful loaf is loaded with garlic flavor. We replace the water in this recipe with a house made garlic stock. Loads of fresh garlic heads are added to a classic French vegetable stock of fresh carrot, white onion, celery, bay leaf and black peppercorn and allowed to simmer f...
Everything Sourdough
Everything you love about an everything bagel is packed into this house favorite. Our house made garlic stock once again replaces water in this American Style sourdough batard. The addition of black poppyseed, dried onion, white sesame seed and flake salt round out this classically flavored loaf.
Sprouted 7-Grain Whole Wheat
Organic Raw Sunflower and Brown Flax Seeds are sprouted with six additional organic grains to release essential oils and beneficial enzymes, then added to a whole wheat dough with milk, honey and olive oil resulting in a surprisingly soft yet meaty crumb and a chewy, hearty crust.
Artos Tzatziki Boule
A multigrain bread with the soft crumb and chewy crust of a great white bread. This flavorful loaf begins with Organic wheat, Rye and Buckwheat flours and is enriched with fresh cucumber, dill and mint along with a touch of our house garlic stock and sour cream, giving it all the fresh and familiar flavors of the classic Greek favorite.
Gruyere Onion Sourdough
A new and popular creation incorporating all the beloved qualities of our Garlic Asiago Sourdough. This loaf is packed with garlic stock, shredded Gruyere cheese, caramelized onions and organic rye flour, giving it a soft and earthy flavor and texture reminiscent of a great French Onion soup. Each loaf is then topped with balsamic soaked onions jus...
Pain Chocolat
Another play on classic French offerings, this house made sourdough is based on a classic French Country Sourdough. The addition of cocoa powder and semi-sweet chocolate give it a sweet and savory balance that is perfect for French Toast. A less rich version of the more Brioche-like Pain Chocolat, this one is just the right amount of sweet.
Almond Currant Sourdough
A perfect marriage of French and Italian methods and flavors. Toasted almonds, dried currants and semolina flour create a sweet and salty balance within a strictly American style sourdough loaf.
Baguette
Traditional French Sourdough Baguette. A labor of love resulting in an authentic recipe with all the characteristics of the old world favorite: a crisp and chewy crust enveloping an open, soft crumb. A perfect compliment to every meal.
Sourdough Baguette Sub Roll
Recipe that was developed on the first baking day at Apple Blossom. A well balanced combination of a traditional French Baguette and an American style sourdough with a crisp, hearty crust and an open, chewy crumb.
Pan Cubano
Traditional Cuban sandwich loaf used in their iconic pressed Cuban sandwich. Our version utilizes rendered bacon fat in the dough to impart a distinct pork flavor while achieving the signature crispy exterior while maintaining a soft and supple crumb.
English Muffins
A house specialty. Our house made dough is shaped by hand and grilled in clarified butter and cornmeal to give these muffins their distinctive deep golden color and fluffy, chewy interior.
Brioche Onion Rolls
Classic brioche flavor and texture in a sandwich loaf finished in the classic American onion roll style.
Portuguese Rolls
Also known as Pao Doce, these sweet and soft burger bun style rolls mimic the classic flavor and texture of traditional Portuguese bread.
Pain Viennois
Recipe based on a Brioche style French butter roll that was the precursor to the classic American Parker House roll, enhanced with the addition of sourdough which gives it a deeper flavor, light fluffy crumb and soft, chewy crust. Available in torpedo rolls or large sliced pan loaves.
Pain au Levain
French Country Sourdough, the addition of Graham and Rye flours give it an earthy flavor that matches well with the tang of the sourdough and the nuttiness of its thick and chewy crust.
Focaccia
Quintessential Italian favorite. This savory flat loaf is infused with a variety of flavors that is prized by the kitchen staff who know it well. Variations include: Fresh Herb and Garlic, Caramelized Onion and Basil and Sun-dried Tomato Feta.
Mayan Chocolate Wheat
Ancho chilis and cocoa enrich this organic whole wheat loaf with a distinct Central American flavor combination. Clover honey adds sweetness and yields a loaf with a hearty crust and a soft, supple crumb.
Cranberry Sourdough
San Francisco-Style Sourdough studded with sweet dried cranberries and shaped into a large pan loaf ideal for slicing and toasting for sandwiches or grilling for Panini.
Cranberry Pecan Wheat
A delightfully, fluffy and airy whole wheat loaf studded with sweet dried cranberries and toasted pecans.
Honey Wheat
A classic American light wheat bread. We use the old dough method by starting our fresh dough with leftover dough from the day before, imparting a deeper flavor, increasing shelf life and making the resulting loaf easier to digest.
Apple Blossom Rustic White
In an attempt to improve upon sliced white bread, we utilize an Italian style old dough method, extra virgin olive oil, honey and small amounts of whole wheat and organic rye flours to impart a deeper flavor while maintaining the classic fluffiness of the original.
Pane Siciliano
Italian bread with a fluffy crumb and a thin, sweet crust with hints of honey and olive oil. Semolina flour and sesame seeds add a nutty balance.
Sourdough Rye
Classic German style sourdough rye made with War Eagle Mill Organic Rye flour. A balance of light and crispy and chewy and dense, this robust loaf is a favorite of rye fans and the best rye available in the area.

Wholesale & Partnership

Contact us using this form if you would like to be an ABBC reseller.

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