Corsica Stix™ are delicious crisps derived from signature
CORSICA LOAF™ bread.
We “docker down” the Corsica Loaf™
before it goes into the Stone Oven,
then slice it up with Samurai Swords
and roast the golden morsels!
CORSICA LOAF™ bread.
We “docker down” the Corsica Loaf™
before it goes into the Stone Oven,
then slice it up with Samurai Swords
and roast the golden morsels!
The CORSICA LOAF™
Named after the island of Corsica, Don created this bread at Door County Bakery by combining both French and Italian bread baking traditions. The dough, by French standards, is strictly artisan flour, salt, water, and yeast; controlled (24 hr.) fermentation to develop robust flavor. From this point, it's baked (or roasted, if you will) at over 500 degrees on stone in a bath of our own blend of olive oils and crowned with sesame seeds. Now with the national trademark, we’ve even been embraced with compliments from native Corsicans! Jean & Donaldo - Door County Bakery
Named after the island of Corsica, Don created this bread at Door County Bakery by combining both French and Italian bread baking traditions. The dough, by French standards, is strictly artisan flour, salt, water, and yeast; controlled (24 hr.) fermentation to develop robust flavor. From this point, it's baked (or roasted, if you will) at over 500 degrees on stone in a bath of our own blend of olive oils and crowned with sesame seeds. Now with the national trademark, we’ve even been embraced with compliments from native Corsicans! Jean & Donaldo - Door County Bakery