Our Artisanal Bread Collection
Every loaf is crafted with organic grains, wild starters, and slow fermentation for deep flavor and quality.
Stone-milled wheat flour fermented for 36 hours. Airy crumb with a mild, tangy finish.
Organic rye packed with toasted sunflower and flax seeds for a deep, earthy flavor.
Hand-folded pastry with 72 layers, creating a crisp, golden shell and airy center.
Flaky pastry wrapped around two batons of 70% dark chocolate for a rich treat.
Caramelized pastry knot filled with smooth almond cream and dusted with sugar.
Slow-fermented brioche topped with seasonal orchard berries and citrus glaze.
Need custom orders?
We offer custom bread selections and catering for local morning events.
Weekly bake rotation
Each specialty loaf proofs for up to 48 hours before meeting our stone hearth ovens on its dedicated bake day. We pull them hot every morning.
Roasted Sesame & Red Fife
Stone-ground heritage Red Fife wheat paired with toasted sesame seeds and cold-fermented for deep roasted nuttiness.
Dark Mountain Spelt & Honey
Whole-kernel ancient spelt sweetened gently with local wildflower honey and a touch of dark malting for a rich, tender crumb.
Kalamata Olive & Rosemary Batard
Briny hand-torn Kalamata olives and fresh garden rosemary folded into a high-hydration country levain base with charred blistering.
Toasted Walnut & Cranberry Miche
A substantial round hearth loaf loaded with slow-toasted California walnuts and tart dried cranberries for breakfast slicing.
Danish Dark Seeded Rye (Rugbrod)
Traditional Nordic tin loaf packed with cracked rye berries, sunflower, pumpkin, and flax seeds, proofed slowly with pure rye starter.
Fermented Polenta & Roasted Garlic
Heirloom stone-ground corn porridge folded with whole confit garlic cloves for a custardy crumb and golden crunchy cornmeal crust.
Reserve your loaf before morning bake
Because our slow-ferment process takes up to 48 hours, daily batch quantities are strictly limited. Reserve online by 4:00 PM the day prior for counter pickup.