Bluff View Bakery
BAKERY HOURS: noon to 5pm daily - PLEASE NOTE NEW EXTENSION (423) 265-5033 x7
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, Harvest Grocery, Nick's Deli, Cumberland Cafe & Market and most area Bi-Los.
every Wednesday from 12 to 2pm
at Rembrandt's Coffee House
Here's the recipe from our Demo on Wednesday, June 24
Stuffed French Toast with Lemon Curd Goat Cheese & Blueberry Lavender Jam
1 loaf Bluff View Bakery Challah Braid
8 oz Rosemary Knoll Lemon Curd Goat Cheese
4 large eggs
1 cup milk or cream
1/4 cup unsalted butter
2T plus 2t powdered sugar
8 oz Daylilies Blueberry Lavender Jam
Divide the challah slices into 8 evenly sized pairs. Create loose sandwiches by spooning (not spreading) 2T goat cheese onto the center of one slice from each pair and topping with the remaining bread slice.
In a large bowl, whisk together the eggs, milk and cinnamon. Set aside. In a large skillet over medium heat, melt 1/2 T butter until bubbly. While butter is melting, dip one stuffed challah sandwich into egg mixture being sure to evenly coat each side. Place into hot skillet and cook each side until golden brown, approximately 2 minutes each side. Turn heat down if necessary so as not to burn toasted sandwich.
Finish with powdered sugar and Daylilies Blueberry Lavender Jam to taste. Serve immediately.
The traditional French baguette is distinguished by its long length and crisp crust. With no added preservatives, this bread goes stale in under 24 hours, thus baking baguettes is a daily occurrence! Flour, water, salt, yeast.
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.
This variation of our rustic Ciabatta has whole cloves of freshly roasted garlic throughout the loaf. Flour, water, salt, yeast, garlic.
This bun borrows its taste, texture and name from that classic Bavarian creation, the pretzel. Soft on the inside with a chewy crust sprinkled with course salt, pretzel buns complement any meat or cheese. Flour, water, yeast, salt, sugar, milk.
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.
A popular party loaf, this soft sourdough boule with its slightly chewy crust and somewhat dense interior, is mixed with chunks of sharp cheddar and chopped Jalapeño peppers. Flour, rye flour, wheat flour, water, salt, yeast, cheddar cheese, Jalapeños.
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, Asiago cheese.
This tight crumbed bread has a sour base enriched with vegetable oil, and sugar to give it a fluffy interior and soft crust. Ideal for sandwich loaves, buns, hoagies and Parisiennes. Flour, water, salt, yeast, oil, sugar.
This bread has a slightly chewy crust and somewhat dense interior. Walnuts and raisins are mixed throughout the loaf, giving this bread a sweeter taste. Perfect alone, or toasted with butter. Flour, sugar, walnuts, raisins, salt, yeast.
Our traditional New York-style bagels are boiled first and then baked to give them that perfectly chewy taste. Flour, water, salt, yeast, milk, milk powder, honey.
Flavors: Plain, Cinnamon-Raisin, Multigrain and Herbed.
Our sweet challah egg dough mixed with cocoa and white & milk chocolate chips, then finished with a chocolate fondant drizzle. Flour, water, salt, yeast, oil, eggs, cocoa, white & milk chocolate.
A tried-and-true favorite, this moist, fruity loaf is delicious. It is good right out of the oven or stored for several days and used for toast. Flour, sugar, salt, eggs, buttermilk, raisins, cinnamon.
A traditional European bread with a crunchy, caramelized crust, and a moist and open interior. 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.
Our olive oil focaccia dough topped with Pecorino cheese and your choice of tomato and basil or garlic and rosemary. Flour, water, salt, yeast, fresh tomatoes & basil or fresh garlic & rosemary.
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.
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.
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.
Sweet sun-dried tomatoes and basil are combined to create a flavorful, soft and moist bread that is divine on its own, paired with soup, or any fresh pasta or salad. This sandwich bread is also perfect for dipping! Flour, water, salt, yeast, sun-dried tomatoes, basil.