Cafe 211

The Best Guatemalan Coffee Around

Rockin Baker

A nod in equal parts to San Francisco, Mother of all sourdough, and the Frisco, the biggest, most important railroad to run through Northwest Arkansas, beginning in 1881.

Ingredients: Wheat Flour, Water, Salt, Whole Wheat Flour, Yeast.

Frisco Sourdough

Options

You won’t get betta bread for your chedda, simple as that!

Ingredients: Wheat Flour, Water, Cheddar Cheese, Salt, Whole Wheat Flour, Yeast.

Betta Chedda Sourdough

While the story goes that Fayetteville got its name from early settlers from Tennessee, towns with Fay in their names were often named for General Lafayette, a French friend to the American Revolutionaries. Vive La Baguette! (2 baguettes)

Price for 2 baguettes.

Ingredients: Wheat Flour, Water, Salt, Yeast, Malt.

2 Lafayette Baguettes

Named for the historic Butterfield Overland Express stage coach route in the Ozark Mountains, this is a toasty, good-for-you mix of sunflower seeds, sesame seeds, rolled oats and rolled rye flakes, plus flaxseed.

Ingredients: Wheat Flour, Water, Whole Wheat Flour, Rye Flour, Sunflower Seeds, Sesame Seeds, Rolled Oats, Rolled Rye Flakes, Flax Seeds, Salt, Yeast.

Butterfield Trail Mix Sourdough

A crusty loaf with soft crumb. The addition of dark rye flour brings out a deep, natural sweet flavor. Perfect for sandwiches!

Ingredients: Whet flour, water, dark rye flour, salt, yeast.

Rockin' Country

Jalapeño meets his Amigos: Colby & Monterey.

Ingredients: Wheat Flour, Water, Colby/Monterey Cheeses, Jalapeño, Salt, Yeast, Rye Flour, Whole Wheat Flour,

Amigos Sourdough

This is one Daymara’s favorite loaves because it reminds her of warmth and coziness.   French Pain de Mie, also known as Bread of Crumb or Sandwich Bread, can be translated as “crustless bread,” referring to its thin crust and white interior. This popular bread is remarkably soft but crisps up very nicely when toasted, making it the perfect canvas for quality butter or any delicious jams and jellies.  Pain de mie is the ideal loaf for making the classic French sandwich croque-monsieur.

Our pain de mie is so sublime that our Weekly Bread Club members will get some Nutella to spread over heavily toasted slices.  Nutella Day has never been so tasty!