Gearing up for Spring in the Bakehouse

Greetings from the Little River Bakehouse, Chef Keaton here with some big updates for all of our hungry patrons. We are gearing up to launch new menu items on March 1st for our new spring menu which will include 3 new seasonal pizzas, several new paninis, appetizers, and fresh salads utilizing our very own Locksley Farmstead Cheese. More details will come out closer to March so be sure to check out our social media for updates. Another big update to our menu is a change to our panini bread. We will no longer be serving our paninis on focaccia bread, instead we have a new ciabatta bread that we bake in our retained heat oven. It's incredibly delicious with a nice crunchy crust and a soft chewy inside making an ideal panini.  

With spring right around the corner I will be focusing more on locally sourcing our produce as more fruits and vegetables begin to come into season. This will of course help to shape our weekly pizza specials and our menu. We hope to see you all in the spring as it begins to warm up and the days grow longer. In the meantime, be sure to stay up to date, and if you haven't signed up for our wine club yet I recommend it for the discount on the wine and food when you visit.