From the Famed Loaf comes Corsica Stix

Always looking for new ways to enjoy its everfamous brand, The Corsica Loaf, the team at The Door County Bakery in Sister Bay has now given birth to a crispy-crunchy little child of the exact same trademark recipe, Corsica Stix.

“The most wonderful and important development about the Stix is simply that they stay fresh – almost forever!” said Bakery owner Don Thompson. “This opens up the world of distribution with our brand to the neighborhood markets,” he added, mentioning Austin’s in Green Bay and Main Street Market in Egg Harbor to name a few.

The Corsica Loaf is baked in a 500-degree oven in the Bakery’s own blend of olive oils, crowned with sesame seeds. To make the Stix, Thompson said they “docker down” the Loaf before it goes into the oven and then slice it with Corsican swords and roast the golden mosels. The fact that the Corsica Loaf recipe is totally vegan has always been a fact. Yet according to Thompson, this now has become another very strong marketing attribute.

“I was never really trying to develop anything but a great-tasting Mediterranean-style bread, combining both my French and Italian traditional bread-baking influences. But with regards to the Corsica Loaf, the truth is that when God said ‘Donaldo, make the bread…’ well, who was I to argue with God, and it turned out to be vegan before vegan was vogue!’

“I think you’ll find these tasty little chips to be a wonderful accompaniment to any hors d’oeuvre presentation along with meats and cheeses, as well as with soup, or just served in a bowl as a snack all by themselves,” Thompson said.