Welcome to the world of bread.
bread made the way it was meant to be made.
At Ozark Natural Breads, we don’t cut corners and we don’t hurry up. A slow sprout or an all–day ferment equals better bread, so that’s what we do.
HAND-SHAPED SOURDOUGH BOULES
the cornerstone.
OZARK COUNTRY
There is nothing plain about this simple sourdough. The mixing, shaping, proofing, baking process takes 3 days from start to finish, and time allows the complexity of house-milled wheat & non-GMO flours to shine.
Each loaf is proofed in bannetons and cold-fermented for 24 hours before baking directly on a stone hearth oven deck.
Serve, pair or devour with any & everything. This loaf does it all.
SOURDOUGH STATS
All ONB sourdoughs begin with a 20+ year old starter Bryan began in baking school. Our starter is exclusively fed with house-milled whole wheat flour. The stone-ground flour is featured in many of our breads, sour and otherwise.
SPROUTED PURPLE BARLEY, with sunflower seeds & carrots
A Scandinavian-style sourdough made with fresh house-made stone-milled whole wheat, with sprouted purple barley, sunflower seeds and shredded carrots mixed directly into the dough. Each loaf is proofed in bannetons and cold-fermented for 24 hours before baking directly on a stone hearth oven deck.
GOLDEN SESAME
Toasted sesame seeds are swirled throughout, adding a rich and nutty flavor to this tangy sourdough boule. Each loaf is proofed in bannetons and cold-fermented for 24 hours before being baked directly on a stone hearth oven deck.
Great with sweet and savory flavor pairings, this bread has a loyal following.
JALAPENO CHEDDAR
Slabs of dough are placed on our wooden production tables and loaded up with generous portions of sharp cheddar cheese and fresh jalapenos. ONB bakers fold the jalapenos & cheddar through the dough, hand-cut and shape each loaf, and cold-ferment for 24 hours before baking.
This boule is a favorite for grilled cheese and even makes great French toast (don’t knock it ‘til you tried it!)
GARLIC PARMESAN
The mixing of the dough is the only part of this bread that isn’t done by hand. Our bakers fill entire production tables with sourdough, and spread aged parmesan & garlic throughout before folding it into this classically American boule.
Hand-cut, hand-shaped, hand-slashed and then baked, this loaf pairs beautifully with a traditional pasta dinner when made into garlic bread.
CRANBERRY WALNUT
A truly classic sourdough flavor combination that stands the test of time. Cranberries and walnuts are mixed throughout. Each bite is loaded with tangy, sweet and nutty notes.
Slice thick for French toast or thin for elevated chicken salad sandwiches.
THE PROCESS
All sourdoughs undergo a 3-day mixing, shaping, cold-fermenting, proofing & baking process. Low temperatures and slow rising allows the traditional sourdough tang to develop.
GREEK OLIVE ROSEMARY
Dried Rosemary, Greek kalamata olives and Egyptian black olives are folded into this aromatic boule. Our bakers hand-cut and shape each loaf, and cold-ferment for 24 hours before baking to a golden brown.
AROUND THE WORLD
an exploration of traditional breads from across the globe.
from ITALY: schiacciata
A type of focaccia from the Tuscan region of Italy, this dough is is made over 3 days. A long yeasted preferment, which is called a biga, allows it to stay softer longer than focaccia and the olive oil in the dough gives the crust flavorful crunch when toasted.
SCHIACCIATA ROLLS
A sandwich roll made from our schiacciata dough. Light & airy, this roll shares many qualities with that of a ciabatta, with a richer flavor due to the olive oil throughout the dough.
TUSCAN LOAF
A baguette-shaped loaf made from our schiacciata dough. Light, airy yet rich in flavor due long fermentation process, this loaf is our favorite riff on the sub sandwich.
SCHIACCIATA 1/4 SHEET
A focaccia-style presentation from our schiacciata dough. Extra olive oil in the pan ensures extra crispiness when toasting. Slice down the middle for Italian style sandwiches or cut and toast to make breadsticks perfect for dipping.
from FRANCE: la baguette
FRENCH BAGUETTE
A hybrid yeast and sourdough-leavened baguette approximately 23in in length. ONB baguettes are cold-fermented overnight before the final hand shaping.
Pair with charcuterie, make a crusty sandwich or serve with soup. You can’t go wrong.
from FRANCE: la brioche
Made in the French tradition, brioche is is a rich, sweet bread with a golden crust and tender crumb. Due to its high butter and egg content, bakers sometimes joke this bread falls between bread and pastry. Rich but light, structured by delicate, ONB brioche comes in many forms.
PULLMAN LOAF
An unsliced brioche loaf, the uses for the pullman brioche are only limited by your creativity in the kitchen.
Slice thick for French toast and drizzle with maple syrup, chop and bake into croutons to top a Caesar salad, or elevate dessert with a brioche bread pudding.
p.s: our cinnamon rolls are also made with brioche!
BRIOCHE BUN
A 5-inch bun, the slight sweetness of brioche compliments the savory profile of burger and veggie patties, harmonizes with smoked meats, and holds its own with punchy and eclectic sandwich toppings like pickled okra, fried eggs, and kimchi.
from FRANCE: le croissant
Introducing the newest member of the ONB lineup: the croissant. Meticulously crafted over three days for exceptional quality and flavor, each batch begins with a biga-fermented dough. The magic truly happens during the delicate lamination process, where layers of European butter and dough are folded, creating a flaky, airy pastry that’s light yet indulgent. This time-intensive method, combined with our commitment to using high-quality ingredients, ensures that every croissant achieves the perfect golden crust and a melt-in-your-mouth interior.
From our pastry team to you. As a little treat.
CLASSIC CROISSANT
The harmony european butter and rich, fermented dough is front and center in the classic croissant. Baked to a deep, flaky golden brown and boasting a light, fluffy interior, the three-day process that helps devop flavor truly shines.
Devour as is for a rich, buttery treat, or transform into a breakfast sandwich.
ALMOND CROISSANT
Does twice-baked mean twice as good? We think so! Our classic coissant repurposed, the almond croissant is dipped in simple syrup, and layered with a generous portion of almond frangipane through the middle and on top, then sprinkled with sliced almonds. Baked until a deep golden brown, the almond croissant is nutty, sweet and textural.
PAIN AU CHOCOLAT
A beloved French staple, the pain au chocolat, simply means “bread with chocolate.” Ghiradelli 60% dark chocolate complements the buttery, rich croissant dough, and is just sweet enough, but not too sweet!) for breakfast or dessert.
EVERYTHING BAGEL BEARCLAW
Loaded with cream cheese with a swirl of everything bagel seasoning, the everything bagel bearclaw is made with team savory in mind. Reminescent of its namesake bagel, this pastry pulls double duty, pairing the classic croissant with the heavy-hitting flavor of New York’s favorite bagel.
from THE PASTRY TEAM
Looking for more? Each week, the pastry team creates specialty croissants, cookies, and pastries for the Farmers Market. Rotating, seasonal & experimental, we offer everything from laminated brioche Kouign Amann, mushroom & gouda bearclaws, to elderberry cheesecake croissant danishes and lemon blueberry cookies.
PAN LOAVES
sprouted, sour & sometimes both.
ARKANSAKE
Arkansake Sourdough is the reason we created our subbrand, the Secret Sourdough Society. The brand focuses on experimental fermentations, and Arkansake is just that. A 5-day bread, the Arkansake begins with a Koji Arkansas-grown rice ferment.
Arkansake Sourdough is 30% koji rice porridge by weight, meaning its lower on the glycemic index. Most folks with gluten-sensitivity report this bread treats them well.
This sourdough is creamy, floral, and pairs well with butter, honey, and artisan jams.
FRESH-MILLED ANCIENT GRAIN
The Fresh-Milled Ancient Grain Sourdough is crafted as a celebration of our in-house flour mill. The six ancient grains — wheat, spelt, emmer berries, einkorn, khorasan, & millet — are milled minutes before being mixed.
Punchy with sourdough tang, this bread hits heavy with complex flavors and a rich, aromatic crumb.
STONE-MILLED WHOLE WHEAT
Made with in-house stone-milled hard red winter wheat and blackstrap molasses, this wheat bread is nuttier, more aromatic and nutrient dense than commerically-made wheat bread.
Like all our breads, our Stone-Milled Whole Wheat is made without preservatives, and contains 5g of protein and 3g of fiber per slice.
THE FRESH-MILLED DIFFERENCE
Where to begin? Fresh-milled stone-ground flour offers superior flavor, nutrition, and baking performance compared to even the highest quality commercially-available flours. While the commercial milling process strips fiber, vitamins, minerals and healthy fats, in-house milling means all those things remain, including the flavor profiles that make each type of grain delicious, distinct and unique.
Because fresh-milled flour is better flour, and is another way we craft bread the way it was meant to be made.
COUNTRY WHITE
A biga, or a yeast-based preferment, comprises 25% of the dough weight of this American classic. The difference? Most white breads are done as quickly as possible, while the 18 hour biga improves digestion and flavor profile.
Transport back to childhood and use to make a PB&J; slap on pulled pork and sauce for a BBQ sandwich; or fry up a turkey melt.
SIMPLY SLICED SOURDOUGH
A soft & straightforward sourdough sandwich loaf. Made with non-GMO flour, reverse-osmosis water, sourdough starter and a pinch of yeast, this bread is crafted to be used with any and everything.
Simply Sliced Sourdough is made over 24 hours. It is available in either a 1/2 inch or 3/4 inch slice.
DARK RYE CARAWAY
The combination of rye, molasses, and caraway creates a deeply aromatic, slightly sweet, and complexly spiced flavor profile, often found in traditional Eastern European and Nordic breads.
Made for fall flavors, use to expertly craft a Reuben or pair with squash soups. Available in 3/4 inch slice.
WHY WE SPROUT
For thousands of years, bakers have been sprouting grains to make bread that’s not only delicious, but also supercharged nutritionally. When grains sprout, they release enzymes that break down starches and unlock all kinds of goodness, making them easier to digest and way more nutritious.
The result? Bread with a naturally sweeter, nuttier flavor, a soft crumb, and the kind of rich texture that’ll make you think twice about ever going back to regular bread. Sprouted grains have a lower glycemic index, so you get sustained energy without the sugar crash. And, because the natural enzymes in sprouted grains keep bread fresher longer, there’s no need for preservatives—just pure, wholesome goodness!
HIGH PROTEIN 5-GRAIN
A riff on the classic Ezekiel bread, the High Protein 5-grain is a high-powered sprouted grain bread. It boasts exceptional nutrition (with 6g per slice, it has as much protein as an egg!), rich flavor, and hearty texture. It pairs well with avocado, eggs and jams. Unlike traditional wheat bread, it is made from a combination of sprouted grains and legumes, providing a complete protein profile and offers increased digestibility.
HONEY, FLAX & OATS
A bakery favorite, this bread brings together the earthy, nutty goodness of sprouted wheat berries, the delicate floral sweetness of wildflower honey, and the hearty texture of rolled oats. Coated in oats and flax seeds, it’s a naturally nourishing, fiber-rich bread with a soft but hearty crumb—perfect for breakfast, sandwiches, or toast.
SPROUTED HEMP & SEEDS
Hemp & Seeds Sprouted Bread brings together a hearty, earthy crumb with a delightfully crunchy crust. The sprouted grains provide a naturally sweet and mild flavor, which is beautifully complemented by the rich, nutty notes of pumpkin, hemp, sesame, sunflower and flax seeds.
Pair with tomato soup, top with avocado and everything bagel seasoning or make into a hearty sandwich.
CRANBERRY SUNFLOWER RAISIN HIGH PROTEIN 5-GRAIN
Made with our High Protein 5-Grain dough, the CSR, as its affectionately called around the bakery, rocks all the same nutrientional benefits as the High Protein 5-Grain, but upgraded for breakfast. Slightly sweet and with a nutty crunch, use to make french toast, or eschew tradition and make into a turkey & brie sandwich.
BUNS, HOAGIES & HANDHELDS
better bread, on the go.
SEEDED BURGER BUN
The true classic 5-inch burger bun. Ozark Natural Breads has made these for some of NWA’s favorite burger places for over 30 years.
Studded with toasted sesame seeds, with a light & fluffy crumb, these buns can hold up to even the juiciest burger.
ONION BUN
Made with burger bun dough, our bakers stuff each bun with onion and poppy seeds and then hand-roll each bun to shape.
Serve with complimentary flavors; caramelized onions, gruyere and blue cheese come to mind.
SCHIACCIATA ROLL
A type of focaccia from the Tuscan region of Italy, this dough is is made over 3 days. Light and airy throughout and reminescent of ciabatta, schiacciata can be used as both a vehicle for toasted and untoasted sandwiches.
WHY BUNS AT AN ARTISAN BAKERY?
We get the question. Most small bakeries focus on sourdough loaves, french pastry, breads from around the globe (and we do that, too!)
At Ozark Natural Breads, we believe any bread can be made better, and the burger bun is no exception. In fact, we think it deserves equal attention! Just like all our products, our buns are made with non-GMO flour, sans preservatives, and have a clean label. Because if a bread it worth making, its worth making well.
WHITE BURGER BUN
Baked to a golden brown with a fluffy interior, the white burger bun is a canvas for your sandwich daydreams. Give this bun a quick toast on the griddle or in the oven, and pair with any and everything.
BRIOCHE BUN
Made in the French tradition, this brioche is made with whole milk, butter & eggs. Each bun is shaped, egg-washed, and baked to golden brown perfect.
Light yet rich, the subtle sweetness of this 5-inch bun complements both savory & sweet flavors.
HOAGIE BUN
Perfect for philly cheesesteaks, po’ boys and sub sandwiches, this 8” hoagie is made from our burger bun dough. Sturdy yet soft, this bun can be the delivery vehicle for even the most loaded up sandwiches.
SOURDOUGH BAGELS
for schmear & sandwiches.
SOURDOUGH BAGEL
A true New York classic. Made as they should be, these bagels are cold-fermented overnight, and then boiled & baked.
A light golden brown & chewy with sourdough blisters, pair these bagels with cream cheese or use as a base for a bacon, egg & cheese sandwich.
SESAME BAGEL
A simple upgrade from the Sourdough Bagel, the nuttiness from the toasted sesame seeds complement the sourdough tang of these bagels.
EVERYTHING BAGEL
A sourdough bagel dipped in black sesame, garlic, black pepper, sesame seeds, poppy seeds and sea salt, the coating of everything seasoning bakes into a crunchy aromatic crust.
Both textural and flavorful with a chewy interior, Everything Bagels add thoughful contrast to a avocado and sprouts sandwich.
ASIAGO BAGEL
Sourdough bagels are coated in aged asiago cheese, then baked to a light golden brown, with nooks and crannies throughout the interior.
Nutty & aromatic, pair with cultured butter, chive and scallion schmear, or use as an added flavor profile to a turkey sandwich.
plus one more! our JALAPENO CHEDDAR BAGELS are available at the farmers market!
CINNAMON ROLLS
Made with brioche dough, Ozark Natural Breads cinnamon rolls are a decadent treat. Brioche is mixed sans water, with eggs, milk and butter in its stead. The brioche dough is portioned, rolled out, and layered with butter, cinnamon and brown sugar, before being rolled into long spiraled logs and cut.
Once baked to a rich golden brown, the rolls are slathered with vanilla orange icing that complements the cinnamon swirls within.
Cinnamon Rolls are available in a shareable in a large single-size or shareable 4-pack.
SWEETS, TREATS & SNACKS
brioche cinnamon rolls, cream scones, granola.
CREAM SCONES
Cream Scones are a heritage recipe of Ozark Natural Breads. They have been on the production board since 1987. Our scones are made with five simple ingredients: non-GMO pastry flour, heavy cream, sugar, salt and baking powder. The dough is lightly mixed, which gives the scones its delicate crumb. Each scone is dipped in cream and sugar, for a caramelized, crunchy sugar topping.
Cream Scones are available in three flavors: sweet & spicy Ginger Apricot, rich & nutty Chocolate Almond and decandently delicious Cranberry Walnut. They come in a 6-pack.
GRANOLAS
Ozark Natural Breads granolas are crafted to supercharge your day. Made with nutrient-rich ingredients like local honey, coconut, sunflower seeds, sesame seeds, pumpkin seeds and almonds, our granolas have 4-6g of fiber and 5-7g of protein per serving.
Use as a cereal, serve over greek yogurt with berries or simply open a bag and snack.
Ozark Natural Breads granolas are available in three flavors: classic Fruit & Nut, decadent Chocolate Almond, and tropical Coconut Hemp. The are available in case of twelve 20oz bags, or in 20lb bulk.
