Village Bread

Real Bread. Minimal ingredients, slow-fermented, hand-shaped, whole grains.

05/24/2026

Not doing things for a day.

05/13/2026

Thanks for understanding!

05/09/2026

This weekend only:
-Strawberry jam
-Fresh Strawberries
-Diplomat creme

05/08/2026

Double chocolate sourdough is back again this weekend! Making more than ever on Sunday.

We’ll post about pastries tomorrow 🫣

04/30/2026

100% rye with toasted sunflower seeds - we call it Danish Rye, but it’s more like Vollkornbrot. Made with stone-milled whole grain rye flour, house-toasted sunflower seeds, sea salt, water, and rye starter. That’s it. It’s a glorious bread on its own merits, but not quite sandwich friendly. Try it sliced thin (open-faced) with strong-flavored additions (cheese, pickle, smoked fish) to complement. Or pan toasted & buttered topped with soft scrambled eggs and chives. Low glycemic, loaded with vitamins and minerals, high in fiber, 100% rye flour so it’s naturally very low in gluten, and naturally leavened to boot. We don’t produce a lot of this bread, but we keep it on the weekly rotation and have done so for nearly a decade (yep, coming up on 10 years this summer).

We’re often asked if we make “rye bread.” Short answer is yes, but this probably isn’t the one folks are asking about. (But you should try it sometime).

Pretty sure it’s “deli” or “caraway” rye folks are after.
Rye ≠ caraway

Spiced Rye is our version of a rye sandwich loaf which contains Brotgüwrz (toasted & ground spice blend of caraway, coriander seeds, fennel@seeds, and anise). It’s our take on “Hausbrot”, but make it with rye sourdough starter instead of conventional yeast. We make this loaf with 30% whole grain rye flour, unbleached bread flour, Brotgewurz, sea salt, water, rye starter. It’s available a few times per week at most (currently Friday). Catch it sometimes on seasonal sandwiches.

04/23/2026

Double chocolate sourdough all weekend. That is all.

04/18/2026

Seems Violet Beauregarde escaped the juice press and joined the pastry crew. This weekend there’s THREE blueberry options:

-Herbed Goat Cheese Blueberry Snail w/ Spun Sugar & Walnut
-Lemon Blueberry cookie
-Blueberry Brioche with Sonora Cobbler Crumble

Top from the retail crew: calling when we open our doors at 8am is never a good idea. Call before 8am or after 9am!

04/14/2026

Baking these fresh each morning for the next few weeks!
-Lemon zest pastry cream
-blueberry Thyme compote
-Cobbler crumb

04/02/2026

OPEN Easter Day this Sunday April 5, CLOSED Monday April 6.

This weekend, we’ll have Carrot Cake Croissants, made carrot frangipan, cream cheese frosting, salted candied walnuts, and candied carrot ribbons - they're super limited! Everything is house-made at VBC.

This is your last chance to stock up on hot cross buns until next year. We’ll have them all weekends long, but they tend to sell quickly.

We've stopped taking preorder requests for hot cross buns particularly for Sunday, but our regular menu items are still available.

03/29/2026

Here it is (sorry for the delay) - check our profile for the link (https://hotcrossvbc.square.site).

Orders placed online can only be picked up between 9-1 on Sunday April 5. Slots are extremely limited as well.

Address

1007 Calimesa Boulevard
Calimesa, CA
92320

Website

https://linktr.ee/VillageBreadCalimesa

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