Dr. Pete's Old-World Boule Bread Mix

Some bread asks for a quiet kitchen, a covered bowl, and the patience to let time do the work. When you're feeding a large family, like the every growing En'Shjarbi clan or even the members of the Champions' Guild, you need easy breads like these. 

Dr. Pete’s Old-World Boule Bread Mix brings the smell of slow-risen yeast bread into the kitchen without kneading, punching down, or tending a complicated dough. Just add water, stir until a sticky dough forms, cover, let it rest for 12 hours or more, and bake in a covered ovenproof dish at 450 degrees. The steam creates the kind of rustic crust worth tearing into, with a moist, chewy interior ready for butter, olive oil, soup, stew, cheese, cured meats, or whatever else the table is willing to offer.

These small-batch bread mixes come from Dr. Pete’s Foods in Ailey, Georgia, a family food company built from the recipes of Dr. T. A. Peterson — “Dr. Pete” to his patients. Dr. Pete was known for carrying his worn black leather doctor’s bag through homes around Savannah, checking on bones, giving shots, and offering a friendly dose of good conversation. He loved medicine, but he also loved cooking, entertaining, and feeding the people around him.

In 1985, his daughter and son-in-law, Jan and Joel Coffee, began bottling and sharing his recipes under the Dr. Pete’s label. Today, the company continues that family table tradition with marinades, sauces, dressings, baking mixes, and pantry goods made in the United States.

This is bread for soup nights, Sunday dinners, grazing boards, camp tables, holiday meals, and anyone who wants the pleasure of homemade bread without pretending they have all afternoon to fuss over dough.

Choose Your Flavor

Rustic French Boule
The classic old-world loaf: simple, crusty, chewy, and made for butter, olive oil, soup, and tearing apart at the table.

Rosemary Garlic Boule
A savory hearth loaf with rosemary and garlic folded into the mix. Best with roasted meats, soups, stews, olive oil, cheese boards, and pasta nights.

Herbs de Provence Boule
A fragrant herb loaf with thyme, savory, basil, rosemary, lavender, fennel seed, marjoram, and tarragon. Best for old-world dinners, poultry, soft cheeses, olive oil, and spring or summer table settings.

Onion Dill Boule
A rustic loaf with onion and dill for a sweet-savory tang. Best beside soups, salads, cheeses, cured meats, bruschetta boards, and casual entertaining.

Product Details

• No-knead boule bread mix
• Just add water
• Rest for 12 hours or more before baking
• No second rise required
• Bake in a covered ovenproof dish at 450 degrees
• Produces a rustic crust with a moist, chewy interior
• Handcrafted in small batches
• Made to order
• Made in Ailey, Georgia
• Made in the United States
• Shelf-stable
• Shelf life: 1 year / 12–24 months depending on vendor field
• Contains wheat

Ingredients

Rustic French Boule: Unbleached wheat flour, salt, yeast.

Rosemary Garlic Boule: Unbleached wheat flour, salt, yeast, rosemary, garlic powder.

Herbs de Provence Boule: Unbleached wheat flour, salt, yeast, rosemary, thyme, tarragon, basil, savory, fennel, lavender, marjoram.

Onion Dill Boule: Unbleached wheat flour, dehydrated onion flakes, onion powder, dill, salt, yeast.

Unbleached wheat flour includes wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, and folic acid. Yeast includes sorbitan monostearate and ascorbic acid.

Allergen Notice

Contains wheat.