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Our hands down, all time favorite bread, anywhere. Amazing griddled over a hearth, or charred on a cast iron skillet with extra virgin olive oil, eaten with fried eggs or thick slices of summer tomato, mayonnaise and kosher salt, there is no better bread in the world than this crusty brown loaf. The flour, a blend of whole wheat and unbleached white, mimics the second “clear” of flour sold to french peasants after the first “clear” of finer white flour was sold for a premium to the upper class. We think the peasants got the better end of that deal!

Another wild yeast show stopper, given a long slow cool rise over 48 hours and baked on a stone hearth. But this bread is made without the addition of whole wheat flour, so it takes off in the oven, unimpeded by the little flecks of bran that slice through gluten strands, making for a loftier crumb.

Our wild yeast sourdough as a giant sandwich loaf.

French restaurateurs prize this shorter, fatter loaf for its higher ratio of interior to crust, which preserves its moisture and makes it longer lasting.

The traditional long elegant shape provides a higher ratio of crust to soft interior, for lovers of “la crunch”.

This striking loaf, shaped like a stalk of wheat, is the gorgeous french equivalent of a pull-apart bread, providing every dinner guest with their own perfectly delectable “leaf”.

A more traditional shaped sandwich loaf, for a more traditional slice.

Peasant describes the rustic, free form of this loaf. Great for tearing or slicing for sandwiches, and stunning on the dinner table.

This round loaf is scored with a spiral on top, signifying its eternal deliciousness.

“Boule” means ball. “Kalamata” means tasty Greek black olives (lots of them).

French bread meets southern salad olives (yes, those..with pimientos!). We liked the down home meemaw influence on the fancy french loaf. A cross cultural marriage of delights.

Tender crumb, touch of sweetness, buttery overtones. Sandwiches adore this bread.

Traditional 100% whole wheat sandwich loaf. Yummy with our cream cheese olive spread, a slice of tomato and crisp romaine.

Our wild yeast sourdough as a giant sandwich loaf.

Our 100% whole wheat bread, speckled with flax, sunflower, sesame and poppy seeds.

A more traditional shaped sandwich loaf, for a more traditional slice.

Our recipe came from Rabbi Scott's mother-in-law. Golden, egg-rich festive bread, originally baked by Jewish families to grace the Sabbath or holiday table.

French bread meets southern salad olives (yes, those..with pimientos!). We liked the down home meemaw influence on the fancy french loaf. A cross cultural marriage of delights.

“Boule” means ball. “Kalamata” means tasty Greek black olives (lots of them).

This striking loaf, shaped like a stalk of wheat, is the gorgeous french equivalent of a pull-apart bread, providing every dinner guest with their own perfectly delectable “leaf”.

The sourdough ferment for this bread got its start 20 years ago, with a blend of rye chops, minced onion, and crushed caraway. The result is a New York deli-style rye, excellent with cheeses and deli meats, toasted with a schmear of cream cheese olive spread, or griddled and rubbed with fresh garlic while still warm.

With a silky crumb, rich buttery overtones and a touch of sweetness, this dough makes scrumptious burger buns. It also makes divine cocktail and slider buns.

A traditional southern favorite, first introduced to us in 1985 by Robert Pickens, an Alabama black-belt pulp-wooder turned talented baker. He was a beloved employee whose blues guitar-picking was as delicious as his butter rolls.

The classic dinner yeast roll, tweaked a bit for our vegan friends (without changing the flavor loved by ALL our friends).

Traditional butter croissant

Nutella, Strawberry Cream Cheese, or Raspberry Cream Cheese

European chocolate

House made almond cream, toasted almonds, powdered sugar

Our most popular pastry is this savory classic, made with premium all-natural ham and hand-cut swiss, wrapped in buttery goodness.

We add a sprinkle of sesame seeds right before a hot oven makes them toasted and fragrant.

The whole shebang! Sesame seeds, poppy seeds, roasted garlic and sea salt.

Real garlic. Fresh, chopped and bagel topped.

From Carole, our founder: "These remind me of my Czech grandmother, Bertha. She loved poppy seed pastries! So a poppy seed bagel, toasted with cream cheese and lox? I can see her doing a little Czech dance around the kitchen for the joy of it!"

We love kosher salt. Real bagels love kosher salt. La chaim!

Check out the swirl of cinnamon sugar and little nuggets of golden raisin folded into the dough. But most of the sweetness comes from the raisins, so they're not too sweet. These have a great tooth and are a pleasure to eat plain, when you're looking for a snack on the go, but they're over the moon, toasted, with a schmear of peanut butter!

An old favorite we recently brought back, now with even more blueberry flavor. They're not too sweet, and they smell like heaven when being toasted.

Cinnamon sugar layered into our house laminated flaky pastry, dipped in vanilla cream icing.

Simple and elegant, our very popular granola demonstrates that you need nothing more than oats, honey, almonds and sunflower seeds to make the best you every tasted.

Not your Meemaw's coconut cake. This European butter cake is moist, flecked with coconut and not too sweet. It's iced with cream cheese frosting and dusted with coconut for a stunning presentation.

Decadently rich, this dark chocolate layer cake makes a gorgeous addition to any occasion. Want a vegan alternative? Just let us know in the special instructions!

Flourless belgian chocolate torte, with a cake that is more chocolate than sweet, with a dark chocolate espresso ganache to seal in the moist interior.

How to describe this amazing creation? A cake that is only as much “cake” as is needed to hold together the perfect blend of other ingredients: walnuts, coconut, carrots and pineapple. This blend, with an added touch of cinnamon and sugar, translates into a treasure exponentially greater than its individual parts. Substantial but tender. Caramelized overtones but not too sweet. With its cream cheese icing exterior, you might mistake it for just another carrot cake. But beware, one bite will ruin you for all others!

Flourless belgian chocolate torte, with a cake that is more chocolate than sweet, with a dark chocolate espresso ganache to seal in the moist interior.

Fresh blueberries, fresh lemon in a handmade butter crust.

Granny smith apples in a handmade butter crust.

Jumbo pecan halves in handmade butter crust.

Montmorency cherries in a lattice topped handmade butter crust.

French hand pies. Fresh fruit, a touch of cane sugar, fresh lemon in a rustic handmade butter crust. Brushed with apricot glaze.

A french classic. Fresh pears thinly slice over a handmade almond cream in a shortbread butter crust, painted with apricot glaze.

Two Callebaut chocolate ganaches, dark and white, artfully swirled together in a shortbread butter crust.

One of our best selling desserts. Dense, moist, creamy. We think this is the ideal cheesecake.

Our fabulous cheesecake topped with belgian chocolate espresso ganache.

Our fabulous cheesecake topped with house made caramel buttercream and sprinkled with kosher salt.

Our fabulous cheesecake topped with sweetened cream and fresh blueberries.

Our fan-favorite cheesecake topped with house-made caramel, chocolate and pecans.

We'll pick our favorite from our seasonal designs.

Flourless belgian chocolate torte, with a cake that is more chocolate than sweet, with a dark chocolate espresso ganache to seal in the moist interior.

A seductively rich and creamy dessert custard made with dark Belgian chocolate and local Domestique Chapeau espresso.

This Lulu signature dish was inspired by stories told to me by my friend, Christophe Nicolet who grew up in Nice, France. He said that whenever his family went on vacation, his grandmother would prepare chard tart in a double olive oil crust and wrap it in white linen cloth for the long car trip. I loved that story, so we created this alabama version of her tart, using a blend of local greens (mustard, turnips, collards), a handful of emmenthaler, wrapped it in our own handmade crust and serving it with a side of Crystal hot sauce. We think it captures the humble, wholesome simplicity of the original.

Another Lulu signature dish, this peasant soup is fragrant with garlic but not overwhelmingly. Its stock is all vegetarian, with just a touch of cream for balance.

Available in large and petite sizes, our seasonal savory tarts are made with the freshest ingredients and make our kitchen smell AMAZING when they're being lovingly cooked and baked from scratch.

Doba is the old Nicois french word for daube, with is the french word for stew. But ooh la la, ours is so much more than that. Ours is slow braised, with red wine and wild mushrooms, and garnished with parmesan cheese and fresh lemon.

Tarragon chicken salad, cheddar cheese, grapes, wild yeast sourdough, french baguette.

This easy-peasy vegetarian snack kit includes grapes, brie, slices of our signature baguette and a scoop of our house-made red pepper romesco.

Approximately 1/4 lb (1/2 cup) serving

Approximately 1/4 lb (1/2 cup) serving

Approximately 1/4 lb (1/2 cup) serving

Approximately 1/4 lb (1/2 cup) serving

Approximately 1/4 lb (1/2 cup) serving

Approximately 1/4 lb (1/2 cup) serving

All of time and space on ONE CRACKER. OK, so it's actually just a flavorful mix based on our megapopular Everything Bagel topping, featuring flax seeds, onion, garlic and sesame.

As crunchy as they are addictive, these house-made crackers (available in flax or salt & pepper varieties) are fortified with the delicious spent grains remaining from Good People's brewing process.

A dozen of the best eggs you'll ever cook with, sourced from our network of Alabama farms.

Approximately 1" tall enamel wheat lady pin