Our Breads
Signature Series — Heirloom Wheat Local Sourdough Boule
This bread was born of an idea for hyper‑local sourdough, a friend with apple trees, and two Nebraska grain growers passionate about their products and the land we call home.
Hand‑numbered and signed, each boule is seasoned with organically grown, stone‑milled Miller Dorhmann Turkey Red Wheat and Rye flours, alongside Niobrara Grain & Milling’s Certified Organic All‑Purpose Whole Wheat Flour—all bound together by my local living levain.
The result is a crackling crust, complex flavor, and robust texture, equally at home in casual and fine dining.
This bread is deeply personal—it is a living reflection of the Omaha metro, our soil, our air, and our quiet microbial neighbors. That makes me proud, and very happy.
The Signature Series is Bluebird’s most intimate offering: limited to just 48 boules each month, each one a ritual of craftpersonship, care, place, and cooperation
Gougères -French Cheese Puffs - Cheddar & Parmesan
In France, gougères are a staple of l’heure de l’apéritif - that magical hour when friends and family gather with glass in hand, to socialize, nibble, and unwind.
These golden, airy cheese puffs are effortless companions to a glass of wine, champagne, cocktails, or mocktails.
Shokupan - Milkbread
This geometric loaf has a light crust, delicate off-sweet flavor, and fluffy texture great for French toast, grilled cheese, or anywhere you would use a grown-up white bread.
Focaccia
Light and crisp with that perfect focaccia chew. Enhanced with a touch of our proprietary Levain, and more than a touch of excellent Mediterranean extra virgin olive oil.
The Method - For Oven-Fresh Bread
You may eat your bread as-is if you wish, it is fully cooked
Use a spray bottle or sink faucet to get the bread dripping wet with water. I know that sounds strange, but trust the process!
Do not dry, just shake off the drips.
Place directly on your oven rack in a preheated 425 F Oven and bake 9-15 minutes or until the crust is crunchy and the bread sounds like hollow wood when you knock on it!
Let Cool for 5-10 minutes.
Slice and Enjoy!
I do not make bread
Bread comes through me
I make a setting where bread is likely to occur
Bread happens when it wants
By itself
I bake it when it needs to be baked
That is Bluebird