Behind Every Loaf
We Bake It Straight
A few things you should know about how we think about bread. We use sourdough and levain techniques because they genuinely deepen flavor — not because it's trendy. That said, we don't like aggressive sourness. Our levain loaves are complex and tangy, not face-puckering.
We also don't score our breads. Scoring is a baker's signature, and it makes beautiful patterns — but we believe bread should be wild and natural, splitting where it wants to split. Every loaf looks a little different. That's the point.
A Loaf Has a Life. Here's How to Live It.
Yeast-based breads (Country White, Country Wheat, Focaccia) are best in the first 2–3 days. Levain-based breads last longer — the natural fermentation acts as a preservative and the flavor actually develops over time.
Slice it thick. Add good butter. Don’t overthink it.
Toast it. The crust crisps up beautifully and the crumb gets a little chew.
Cube it for croutons, tear it for panzanella, or use it as a base for a savory bread pudding.
If there’s any left — and there usually isn’t — Angus gets it. He’s been waiting patiently.
Keep It Right
Store on the counter in the bag we provide — it’s designed to let the bread breathe without drying out.
Freeze it if you won’t finish it in 3–4 days. Slice before freezing so you can pull out exactly what you need. Toast straight from frozen.
Beeswax wrap works beautifully for the cut end.
Never refrigerate. The fridge accelerates staling faster than leaving it on the counter. It’s counterintuitive but true.
From Flour to Your Door
Mix
Flour, water, salt, and either a levain culture or a touch of yeast. That’s it. No shortcuts, no fillers.
Rest
The dough rests and ferments. For levain loaves this can be 12–24 hours. This is where flavor is built.
Shape
Each loaf is shaped by hand. No molds, no machines.
Proof
A final rest, sometimes overnight in the refrigerator, to develop structure and flavor.
Bake
Into a Dutch oven at high heat. Steam builds inside, the crust forms, the loaf blooms.
Cool
Loaves rest on a wire rack before packaging. Cutting too early ruins the crumb. We wait.
Your door
Packaged and ready for pickup Monday or Friday.
Ready to taste the difference?
Orders close Sunday at 8pm. Pick up Monday or Friday.
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