Breadsmith of Fort Mill Menu

Breadsmith was founded by Dan Sterling in 1993 on Downer Avenue in Milwaukee, Wisconsin, and began franchising the same year. Its locally owned bakeries, mostly in the Upper Midwest, bake European-style hearth breads from scratch without additives or preservatives in stone-hearth ovens, following a daily and weekly bread schedule.

18 signature items across 3 categories. Chain menus vary by location and season, so the Fort Mill store may not carry every item.

Daily Breads

Rustic ItalianCrusty European-style hearth loaf with an open crumb, baked every day.
SourdoughTangy naturally leavened loaf with a crackly crust, one of the everyday breads.
French BaguetteLong, crisp-crusted baguette baked daily in the stone-hearth oven.
French PeasantRustic, crusty French-style loaf made with whole grains, part of the everyday bread lineup.
Honey Oat BranSoft whole-grain sandwich loaf sweetened with honey and enriched with oat bran.
Honey WhiteSoft, lightly sweet white loaf suited to sandwiches and toast.

Weekly Specialty Breads

ChallahBraided honey-sweetened egg bread, typically baked on Fridays in the weekly schedule.
Cinnamon SwirlSoft loaf swirled with cinnamon sugar, baked several days a week and popular for French toast.
Cheddar SourdoughTangy sourdough loaf baked with chunks of sharp cheddar cheese throughout.
Tuscan Herb FormaggioItalian-style loaf flecked with herbs and baked with cheese, offered several days a week.
Raisin WalnutWhole-grain hearth loaf loaded with raisins and walnuts, baked several days each week.
Marathon MultigrainHearty multigrain loaf packed with whole grains and seeds.
Rye BreadsRotating rye lineup including traditional, dark caraway, deli and onion rye.

Sweets & Specialty

SconesScratch-made scones in rotating sweet flavors, baked fresh each morning.
MuffinsLarge bakery muffins in rotating seasonal flavors such as cranberry orange.
Dessert BreadsRotating sweet loaves such as pumpkin chocolate chip, sold whole.
CookiesScratch-baked cookies in rotating flavors, sold singly or by the half dozen.
Pain au ChocolatChocolate-filled pastry bread sold among the bakery's specialty items.

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