International Bread Club Staz-a-Lacious Bakery

Join our unique International bread club and enjoy exclusive exotic breads from around the globe. Loaves are prepared on Tuesday of every week and ready for pick-up at 2 pm. Members can handpick which weeks they would like to participate in. Loaves are $12 each or $40 for five weeks of your choosing.

Date, Name, Origin, and Description

6-Jan Three Kings Bread, Spain, double braided bread ring is studded with candied citron, nuts and raisins. It is scented with mace, lemon and saffron, fantastic savory loaf.

13-Jan Pain Beni, France, handmade dinner rolls topped with poppy seeds (Bakers Dozen)

20-Jan Olive Loaf, Greece, garlic, caper, basil and olives. Savory loaf

27-Jan Pain Brie, Normandy, dough is beaten before baking. Short and squat, this loaf is beautifully carved before baking.

3-Feb Tsoureki, Greece, sweet egg bread, traditional for Greek Easter

10-Feb Focaccia, Italy, flat oven baked Italian herbed bread

17-Feb Blueberry Ricotta Loaf, USA, old fashioned breakfast loaf, very dense, moist and sweet

24-Feb Pain de Genes, France, gluten free, this mouthwatering almond cake can be savored any day of the week

3-Mar Mozartkugein, Germany, originally known as Mozartbonbon, this is a sweet, long loaf with a pistachio and almond marzipan center and then bathed in sweet chocolate.

10-Mar Fougassee, France, an olive loaf from the Province region in the south of France.

17-Mar Portuguese sweet bread, Portuguese, large soft, sweet and round pillow of a loaf Boule

24-Mar Pain Aux raisins, France, along with croissants and pains au chocolate, these brioche buns are ubiquitous in the morning breadbasket that arrives after you order your espresso café crème in Paris. It’s the pastry cream that make them unique

31-Mar Pandesal, Philippines, dinner rolls, bakers dozen

7-Apr Himbasha, Ethiopia, celebratory, slightly sweet, distinctive cardamom flavor

14-Apr Gros pain (Big Bread), France, regular daily home bread of every French family A bit courser in texture than a baguette

21-Apr Pao de Queijo, Brazil, these tasty little cheese buns are made with yucca (cassava) flour, which gives them an interesting taste and texture. Gluten Free

28-Apr Bauernbrot, Germany, hearty rye bread that is the standard loaf in many German homes, especially in the south, dense crumb, full of flavor and chewy crust

5-May Bara Brith, England, sometimes termed the “speckled bread” raisins, currants, and candied peal are added to the dough

12-May Michette, France, wheaten yeast bread of very good quality, small circular loaf

19-May Dampfnudel, Germany, usually dense and moist with a white tope surface. Almost dumpling like. Sweet sausage and jam filled

26-May Cottage Loaf, England, name refers mostly to the shape, roughly spherical balls are squashed together forming the shape this loaf is named for

2-Jun Borodinsky, Russia, a dark brown sourdough rye bread, traditionally sweetened with molasses and flavored with coriander and caraway seeds

9-Jun Pan de Muerto, Mexico, Mexican anise-scented bread for the day of the dead

16-Jun Caribbean style Banana Bread Caribbean, sweet loaf includes crushed pineapple, nuts and lots of butter. Wonderful accompaniment to stews

23-Jun Pain de Champagne France Country style French bread Dense and chewy baguette

30-Jun Amadama USA New England style molasses bread

7-Ju l Cherry Jubilee, USA, celebrate our independence with our sweet cherry breakfast loaf reminiscent of cherry pie, an all-American favorite

14-Jul Jalepeno Spice Bread, Spain, cornbread, ingredients include jalapeno pepper, cilantro and creamed corn

21-Jul Aroma Bread, Germany, 100% whole grain loaf, thick crusted, inside is chewy and soft with seeds and spices makes a delicious sandwich loaf or to dip in a bowl of soup

28-Jul Christopsmosos, Greece, raisins, cherries, figs, walnut Greek fruit bread

4-Aug Chocolate Beer Bread, USA, chocolaty dense and moist dessert loaf

11-Aug Autumn pain Au Levaine, France, wild grape sour starter, whole-wheat flour. Flavorful crust, chewy interior, typically served at various Napa Wineries

18-Aug Ciabatta al Formaggio, Italy, cheese lovers loaf Includes Parmesan, Romano, Mozzarella, Jack, Cheddar, Profolone, Swish & Blue Cheese in one amazing loaf.

25-Aug Marbel Rye Lite, Germany, soft texture-rich in flavor

1-Sep Kliab Raiska Pittas, Bulgaria, extravagantly decorated, this loaf is round, the topping gives it its name, as the carefully patterned meat, cheese, olives, and bell pepper create a vibrant mosaic that is as much a treat for the eyes as the bread itself is for the tongue. Soft crumb, fabulous yellow hue, open and airy, with almost brioche quality. Scattered throughout are little melty pockets of feta which lend a salty tang to each bite.

8-Sep Melon pan, Japan, enriched dough covered in a thin layer of crisp cookie dough, resembles a melon

15-Sep Pistolet, Belgium, leavened, round and mall, traditionally filled with butter and jam for breakfast

22-Sep Vanocka, Czech Republic, Slovakia, rich egg and butter bread similar tobrioche. Lemon rind and rum add colr and flavor, contains raisins and almond and braided like challah

29-Sep Pain Normand, France, chewy lightly sweet, contains bits of apple

6-Oct Pane di Altamura, Italy, leavened bread, made from durum flour. Boule

13-Oct Pumpkin Loaf, USA, sweet, moist seasonal celebration loaf

20-Oct Apple Cider-Caramel, USA, sweet, moist dessert loaf

27-Oct Barmbrack Bread, Ireland, Irish fruit bread

3-Nov Pain de boule, France, considered by many to be the true French bread

10-Nov Pain au Sucre, Scandinavia, a dense pastry biscuit (Bakers Dozen)

17-Nov Pain de Seigle, France, french rye sour dough

24-Nov Pain de Mie, France, a white milk loaf

1-Dec Christmas Bread Buns, USA, fruits include raisins, sultanas and dried apple steeped overnight in brandy

8-Dec Pain d’Epices, France, spice bread with cinnamon, clove, nutmeg, ginger, vanilla & orange zest

15-Dec Egg Nog Pound Cake, USA, dense, sweet loaf includes egg nog in the batter