Sourdough Ciabatta Rolls
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Italian for "slipper," our ciabatta rolls are crafted using a high-hydration dough that undergoes a gentle 24-hour sourdough fermentation. Hand-cut and baked on high heat, they develop a thin, crackly crust and an impossibly light, hole-filled interior (the "open crumb"). Designed to absorb juices, oils, and sauces without ever getting soggy.
Storage & Refreshing: Best enjoyed day-of. To restore that fresh-out-of-the-oven crackly crust, pop them in a 375°F oven for 4–5 minutes before serving.
Allergen Information
Contains: Wheat
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2 days