This is the home page for Bread and Roses, custom rye breads and essential oilsThe quality of my breads and how to keep them properlyClick here to go to the bread ingredients pageClick here for the list of bread varieties I offerClick here for instructions on how to order a loafClick here to go to a page with links to interesting bread and essential oils sitesClick here for the page with Young Living Essential Oils information and ordering


All my breads are mixed, kneaded and shaped by hand. The shaped loaves are then baked in heavy steel pans and baked on thick tiles in my home oven to an aromatic dark golden perfection. Recommended ways to keep and enjoy your bread:

  • Sourdough rye breads are better protected from spoilage than are breads of other grains and will keep fresh for 7-10 days.

  • Rye bread pairs beautifully with cheese, pates, cured meats, preserves, nut butters, or a simple spreading of sweet butter with a few grains of sea salt sprinkled on top. Sandwiches are traditionally open face, however, grilled thin slices buttered or brushed with olive oil and layered with fillings such as cheese and tomato are delicious.

  • Wrap loosely in unsealed plastic bag, store at room temperature in a shaded, cool, dry place away from sunlight.

  • Ideally store the bread in an unglazed earthenware bread crock. In consultation with Jan Hoyman, famed potter and designer, Susan has arranged for an Artisan Bread Crock to be available for your purchase. Ms. Hoyman designs and produces functional earthenware for everyday life at her studio in Ukiah, California.
    The crock is perfect for keeping breads cool and fresh. See the Hoyman/Browe Studio website: www.hoymanbrowestudio.com
    or call 707-468-8835.

  • Or for freezing, double wrap in freezer proof bags and freeze. Defrost in the sealed bag.

  • Should any mold develop on surface of bread, simply cut it off. The remaining bread should not be affected and then refrigerate.

  • To refresh, bread can either be warmed in a pre-heated 200 degree oven for 10-15 minutes or sliced and placed over a stovetop steamer for several minutes.

  • Traditionally rye bread is sliced thinly. This is delicious wonderfully textured bread with an outstanding flavor and a real crust, well rewarding a little slicing effort. A bread knife with a serrated edge will cut your bread best. Grohmann Knives of Canada has an 8” right or left handed full tang serrated blade bread knife.
    Go to: www.knivesdirect.com
    for Model 208FTW-8 for $58.20.

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