The Markobread is the original bread I sold during the first year of Markodude's Bakery. A mix between sourdough and pizza crust, it's chewy, it's crispy, it's sour, it's garlicky, and if you don't like garlic, I also serve plain. The square loaves are the plain ones, and the round loaves are the garlic. Out of the three, it is definitely the fan favorite, the most unique in both taste and process, and the quickest to go each day.

Pan Dulce, which translates to sweet bread, is a family of Mexican pastries, though generally it refers to Conchas. A Concha, which translates to shell, is a soft, chewy, tender milk bread with a layer of sweet, flavorful, crumbly topping. I serve both a vanilla and cinnamon-chocolate Concha, and as with all my recipes, I throw in a number of twists. The Conchas are the only sweet item I sell as of now, and they are best served with coffee or hot chocolate. 

In addition to four dozen Conchas and Markobread loaves, I also sell a handful of freshly-baked baguettes. The baguettes are classically French, though not without my own touches. A tender, light, and chewy loaf enveloped in a shatteringly crisp crust, it is among the greatest and simplest pleasures in life to enjoy a freshly baked baguette on a sunny morning. Unfortunately, a sunny morning in Carmel is not a common sight. Nevertheless, Baguettes are served hot and fresh each Saturday at 9 a.m.