Cassava Breads – Garlic & Herbs Cheese Bread

Golden and crisp on the outside and fluffy on the inside, these savory garlic and cheese bites are the perfect companion for any meal or a delicious snack on their own. 100% gluten-free, grain-free, and all-natural.

 

$7.99

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Growers/Artisans
SKU cassava-breads-garlic-herbs-cheese-bread Categories ,

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Description

  • 100% gluten-free, grain-free, and all-natural.

  • Ingredients: Cassava Root Flour, Water, Egg, Cheddar (Cultured Milk, Salt, Enzymes), Olive Oil, Milk, Sea Salt, Garlic, Asiago-Parmesan-Romano (Cultured Milk, Salt, Enzymes), Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, Basil, Garlic.

  • Contains: Milk, Egg.

  • At Cassava Breads, we’re thinking outside the grain, dedicated to making the freshest breads that are free from preservatives, made with only real food ingredients, and are completely grain-free. For that reason, our bread must be kept refrigerated or frozen.

    Cassava, an ancient root also known as Yuca, is the ideal foundation for our artisanal breads. Naturally gluten-free, grain-free, and Vegan, Cassava flour naturally highlights the bright, bold, and savory flavors of our Cassava Breads.

    We’re dedicated to sourcing only the highest quality ingredients. Our Cassava starch flour is imported from the Minas region of Brazil and our aged cheeses are hand-selected for their taste and complement to our artisan recipes.

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Refunds will be issued on a case by case basis and up to the vendor's discretion. To assure your satisfaction with the product(s) you receive, please inspect the contents as soon as your order arrives. Living Well Farmers Market is not responsible for damage after you receive your products.  Refund request must be received within 48 hours of receiving product.

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Cancellations affect farmer/vendor earnings. If you must cancel an order farmers/vendors need at least 48 hours notice. Only exception is an emergency and we will work with you. Returns or exchanges on a case by case basis within 48 hours of receiving product.

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