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Baking bread is a delicious production, a beautiful symphony of nature, science and art. Our hand-crafted, artisan loaves are made with robust sourdough starters and pre-ferments to more naturally leaven our dough. We use freshly milled whole grain ingredients and other nutritious additions to bring unique character to each bread that we create. Time and temperature synergize during the bulk proof to create deep, rich flavors while we stretch and fold the dough, directing the countless variables that culminate in the final loaf. Crafting rustic, artisan bread teaches us that it is all about being in the NOW, living in THIS moment, celebrating beautiful grains and ingredients, engaging in community and connecting with our neighbors.
Sourdough bread often has a reputation for tasting “sour” however, a loaf is not entirely defined by it’s degree of sour taste, but rather by the traditional method in which it is crafted. For thousands of years, crafting sourdough has required time and... an active starter. Our starter is gorgeous and is named “Jesse” after a dear friend of ours who shared his with us back in 2016. It’s a simple mixture of flour and water. Set out in the open air, the magic happens... naturally occurring bacteria and wild yeast synergize into a robust community of microorganisms working together to leaven and flavor our doughs. Our loaves are all made traditionally, and most folks find that our bread is “not too tangy” and is milder in flavor.
According to the May 2024 AARP Bulletin, research by UC San Diego Center for the Microbiome Innovation found that the greater the variety of plants your diet holds, the healthier your microbiome. Those with the healthiest microbiomes were people who at at least 30 different types of plants- vegetables, whole grains, fruits, nuts, seed and legumes per week. Ah-mazing.
All of our loaves are made with the freshest ingredients, freshly-milled grains, and are long-fermented with our delicious sourdough starter.
Explore YOUR variety, have a slice!
Industrial breads can be made from start to finish in under two hours, fully skipping over the natural fermentation process, robbing the bread of the chance to provide stronger nourishment for our bodies. But when we give the dough the time it needs to ferment through the sourdough process, it changes characteristics, and develops superpowers! It neutralizes anti-nutrients such as phytates and lectins, breaks-down gluten proteins to make the bread more digestible; and increases bio-availability making it easier for our bodies to uptake and absorb vitamins, minerals and micro-nutrients in the finished bread. The longer process of sourdough fermentation simply allows wheat to transform into a more nutritious food. This is so much better for us and is more nutrient dense and digestible than anything you would usually purchase in the bread isle at the grocery store.
While commercially made breads are regularly flavored with chemical by-products such as lactic acid and are filled with dough conditioners and other countless other ingredients that are difficult to even pronounce... our bread is simply and naturally delicious. You will always recognize our humble ingredients. We will always use sourdough in our bread. Robust flavors will always come through using fermentation, freshly-milled whole grains, and beautiful, nutrient-dense ingredients. And our loaves will always be hand-crafted as you enjoy each delicious bite.
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