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Bluff View Bakery
Bluff View Bakery, one of few remaining artisan bakeries, is part of Bluff View Art District in beautiful downtown Chattanooga. Specializing in rustic table breads, sandwich breads and rolls, Bluff View Bakery furnishes all the bread for Bluff View Art District's restaurants and coffee house, as well as many grocery stores, delicatessens, restaurants and hotels throughout Chattanooga. All of our bread is made with only the finest ingredients and have no artificial fillers or preservatives. Every loaf is hand-shaped according to traditional European recipes and baked each morning. Savor every moment as you enjoy a true artisan product that is fresh and full of flavor - just the way good bread should be.
Bluff View Bakery Breads can be purchased daily at Bluff View Bakery (across from the River Gallery Sculpture Garden), Rembrandt's Coffee House, Greenlife and most area Bi-Los.
Dough Descriptions
Ciabatta - rustic Italian bread with a thin crisp crust and moist, porous interior that is perfect for dipping into oils and sauces. This bread only lasts one day, but that shouldn't be a problem - this is a bread you can't stop eating! Flour, water, salt, yeast.
Roasted Garlic Ciabatta - This variation of our rustic Ciabatta has whole cloves of freshly roasted garlic throughout the loaf. Flour, water, salt, yeast, garlic.
Country Loaf - A traditional European bread with a crunchy, caramelized crust, and a moist and open nterior. The rich flavor and light texture makes it perfect for table bread or sandwiches, and it's also great for crostinis and croutons. Flour, water, salt, yeast, malt powder.
Striato - This soft Italian bread is made with a preferment instead of a sour, so the interior is tender and flavorful. Perfect for rolls, buns, table breads and paninis. Flour, water, salt, yeast, sugar, oil.
Levain - A sour bread with a slightly chewy crust and a somewhat dense interior. Great alone or as a bowl for soups or dips. Flour, rye flour, wheat flour, water, salt, yeast.
Comes in a variety of flavors including: Regular, Jalapeño Cheddar, Asiago Cheese & Kalamata Olive.
Sourdough - This tight crumbed bread has a sour base enriched with vegetable oil, milk and sugar to give it a fluffy interior and soft crust. Ideal for sandwich loaves, buns, hoagies and Parisiennes. Flour, water, salt, yeast, oil, milk, sugar.
Focaccia - This Italian flatbread is made with olive oil, giving it a moist crumb interior and a slightly chewy crust. Its many uses include table bread, sandwiches, paninis and croutons. Flour, water, salt, yeast, olive oil.
Can be made with a variety of toppings including: Fresh or dried herbs (Rosemary, Italian Parsley, Basil and Dill), Roma Tomatoes, Cheeses, Fresh Garlic, Olives and Dried Italian herbs.
Soft Rolls - Available in White or Wheat, these southern-style rolls are slightly sweet, very tender inside, and have almost no crust. Uses vary from table breads to sliders and everything in between. Flour, water, salt, yeast, shortening, sugar, dry milk.
Rye/Pumpernickel - A Caraway Rye bread made with rye starter to give it a more complex flavor. Flour, water, salt, yeast, rye flour, Caraway, brown sugar, shortening.
Honey Wheat - A Wheat Sourdough loaf flavored with honey for a touch of sweetness. Has a moist crumb interior and a chewy crust. Flour, water, salt, yeast, whole wheat flour, honey.
Multigrain - To make this intensely flavorful loaf we start with Wheat Sourdough and add millet, Quinoa, pumpkin seeds, flax, sesame seeds and wheat berries. Makes incredible sandwiches and toast! Flour, water, salt, yeast, whole wheat flour, honey, 6 grains.
Challah - This traditional Jewish egg bread is hand-braided to produce a rich yellow interior with a slightly sweet taste and a soft golden brown crust. Flour, water, salt, yeast, oil, eggs.
Bagels - Our traditional New York-style bagels are boiled first and then baked to give them that perfectly chewy taste. Flour, water, salt, yeast, malt, milk powder, honey.
Flavors: Plain, Cinnamon Raisin, Multigrain and Herbed.
Retail Breads Available
French Baguette
Ciabatta Strip
Roasted Garlic Ciabatta
Country Loaf
Bread Bowl
Challah Bread
Cinnamon-Raisin
Tomato-Basil Sandwich
Sourdough Sanwich
Rye Sandwich
Honey Wheat Sandwich
Multigrain Sandwich
Asiago Cheese Boule
Jalapeño-Cheddar Boule
Kalamata Olive Boule
Cheese Dinner Rolls
Soft Wheat Dinner Rolls
Priced Individually. Selection varies daily.
Proper Care for Artisan Breads Our breads are best enjoyed on the day purchased. Avoid storing in the refrigerator, as this accelerates staling. To crisp the crust, place bread in a preheated oven at 400°F for four to seven minutes. Breads can be frozen in an enclosed plastic container or bag and thawed by placing the loaf in a warm oven for a few minutes. Day old bread makes wonderful croutons or crostinis. Sprinkle with herbs and olive oil or butter and bake for 7 to 10 minutes at 350°F.
Wholesale Breads We have a variety of whole loaves, sandwich breads and rolls available for wholesale purchase. All breads are hand-shaped, and natural softeners allow the breads a shelf life of between 24 and 72 hours. If you are interested in wholesale pricing, please call Michele Kephart, Director of Marketing & Sales, at 423.265.5033 x481. Thank you!
Bluff View Bakery Breads can be purchased daily at Bluff View Bakery (across from the River Gallery Sculpture Garden), Rembrandt's Coffee House, Greenlife and most area Bi-Los.
Ciabatta - rustic Italian bread with a thin crisp crust and moist, porous interior that is perfect for dipping into oils and sauces. This bread only lasts one day, but that shouldn't be a problem - this is a bread you can't stop eating! Flour, water, salt, yeast.
Roasted Garlic Ciabatta - This variation of our rustic Ciabatta has whole cloves of freshly roasted garlic throughout the loaf. Flour, water, salt, yeast, garlic.
Country Loaf - A traditional European bread with a crunchy, caramelized crust, and a moist and open nterior. The rich flavor and light texture makes it perfect for table bread or sandwiches, and it's also great for crostinis and croutons. Flour, water, salt, yeast, malt powder.
Striato - This soft Italian bread is made with a preferment instead of a sour, so the interior is tender and flavorful. Perfect for rolls, buns, table breads and paninis. Flour, water, salt, yeast, sugar, oil.
Levain - A sour bread with a slightly chewy crust and a somewhat dense interior. Great alone or as a bowl for soups or dips. Flour, rye flour, wheat flour, water, salt, yeast.
Comes in a variety of flavors including: Regular, Jalapeño Cheddar, Asiago Cheese & Kalamata Olive.
Sourdough - This tight crumbed bread has a sour base enriched with vegetable oil, milk and sugar to give it a fluffy interior and soft crust. Ideal for sandwich loaves, buns, hoagies and Parisiennes. Flour, water, salt, yeast, oil, milk, sugar.
Focaccia - This Italian flatbread is made with olive oil, giving it a moist crumb interior and a slightly chewy crust. Its many uses include table bread, sandwiches, paninis and croutons. Flour, water, salt, yeast, olive oil.
Can be made with a variety of toppings including: Fresh or dried herbs (Rosemary, Italian Parsley, Basil and Dill), Roma Tomatoes, Cheeses, Fresh Garlic, Olives and Dried Italian herbs.
Soft Rolls - Available in White or Wheat, these southern-style rolls are slightly sweet, very tender inside, and have almost no crust. Uses vary from table breads to sliders and everything in between. Flour, water, salt, yeast, shortening, sugar, dry milk.
Rye/Pumpernickel - A Caraway Rye bread made with rye starter to give it a more complex flavor. Flour, water, salt, yeast, rye flour, Caraway, brown sugar, shortening.
Honey Wheat - A Wheat Sourdough loaf flavored with honey for a touch of sweetness. Has a moist crumb interior and a chewy crust. Flour, water, salt, yeast, whole wheat flour, honey.
Multigrain - To make this intensely flavorful loaf we start with Wheat Sourdough and add millet, Quinoa, pumpkin seeds, flax, sesame seeds and wheat berries. Makes incredible sandwiches and toast! Flour, water, salt, yeast, whole wheat flour, honey, 6 grains.
Challah - This traditional Jewish egg bread is hand-braided to produce a rich yellow interior with a slightly sweet taste and a soft golden brown crust. Flour, water, salt, yeast, oil, eggs.
Bagels - Our traditional New York-style bagels are boiled first and then baked to give them that perfectly chewy taste. Flour, water, salt, yeast, malt, milk powder, honey.
Flavors: Plain, Cinnamon Raisin, Multigrain and Herbed.
French Baguette
Ciabatta Strip
Roasted Garlic Ciabatta
Country Loaf
Bread Bowl
Challah Bread
Cinnamon-Raisin
Tomato-Basil Sandwich
Sourdough Sanwich
Rye Sandwich
Honey Wheat Sandwich
Multigrain Sandwich
Asiago Cheese Boule
Jalapeño-Cheddar Boule
Kalamata Olive Boule
Cheese Dinner Rolls
Soft Wheat Dinner Rolls