Before baking, I coat each loaf with a mix of freshly grated parmesan, dried thyme, garlic powder, and olive oil. As it bakes, the cheese and herbs form a crispy, aromatic crust.

Take a bite and you'll taste the sharp parmesan and earthy thyme balanced by the mellow sourdough interior. The texture contrasts crispy edges with a soft, holey crumb.

Slice it to dip in soup or olive oil, use it for signatures sandwiches, or enjoy it alongside pasta or salads. However you use my zesty parm and thyme loaf, it adds bold Italian flavor to any meal.

For an artisanal sourdough that brings a taste of Italy home, you can't go wrong with my bakery-crafted parmesan thyme bread.