Empire Baking Company

Brioche dough rolled with cinnamon and iced.

Spring green and cabbage mix, tuna salad, olive crouton, sun dried tomato, kalamata olives, pickled green tomato, pickled red onion, boiled egg, and scallion vinaigrette.

Pickled red onion, pepper and carrot, cucumbers, chick peas, quinoa, spring green, and cabbage mix with scallion vinaigrette.

Roasted chicken breast, lettuce, calamata olives, cheddar cheese, and scallions with lemon vinaigrette.

16 oz. Our traditional french baguette has a crispy, rich caramel colored crust, and soft cream color interior. Voted best in dallas.

32 oz. Peace, love and whole wheat, plus flax, and sunflower seeds. A really great moist sandwich bread sweetened with a bit of molasses; this packs a punch nutritionally.

32 oz. An Italian bread with a crispy exterior and porous interior. Excellent for savoring olive oil.

28 oz. Our traditional San Francisco sourdough with a great tangy sour flavor, beautiful texture and bubbly chewy crust.

Apple-smoked bacon, lettuce, and Roma tomato with real mayonnaise on Jalapeño Cheese bread.

Chopped chicken with toasted almonds, curry, mayo, raisins, lemon juice, and chopped celery on raisin pumpernickel bread.

Made with marinated roasted chicken breast and toasted almonds on walnut scallion bread.

Served with muenster cheese, granny smith apples, and tangy dijon sauce on whole wheat farm bread.

Ham with butter on a fresh baguette.

Served with Swiss cheese, coleslaw, Greek yogurt, mayonnaise, dijon, and Russian dressing on Jewish rye bread.

Solid albacore pole-caught tuna with red onion, bread, butter pickles, and mayonnaise on farm bread.

Served with house-made dill mayonnaise and lettuce on sourdough.

Cheddar cheese, pimento, green and red onion, dill, and mayonnaise on hippie health bread.

Pasta, pickled zucchini, feta cheese, and toasted pumpkin seeds in scallion vinaigrette.

Black tea empire baking Co. blend.