Real Bread Takes Time
Our sourdough starter is years old. Every loaf begins with a 48-hour ferment, stone-milled flour from New York mills, and hands that have shaped thousands of loaves. No commercial yeast, no dough conditioners, no rush.
Daily Selection
Country Sourdough Boule
$8Our signature. Tangy crumb, crackling crust. 48-hour cold ferment.
Classic Baguette
$6French-style with a shattering crust and open crumb. Baked twice daily.
Olive Rosemary Focaccia
$10Kalamata olives, fresh rosemary, flaky sea salt, local olive oil.
Seeded Multigrain
$9Sunflower, flax, sesame, poppy, and pumpkin seeds on sprouted grain.
Cinnamon Raisin
$8Swirled with cinnamon and packed with raisins. Perfect toasted.
Sandwich Loaf
$7Soft crumb, sturdy structure. The everyday loaf done right.
Wholesale pricing available for restaurants, cafes, and markets. Call for details.