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.
Scoring is the cut across the top of a loaf, made right before it goes in the oven. It gives the bread a planned weak spot, a controlled place to expand when it hits the heat.
We score the sourdough because we want that expansion to happen somewhere specific. The cut lets the loaf open where we put it instead of tearing wherever it finds a seam, and it gives you the raised ridge along the cut that bakers call an ear.
The yeasted breads go in unscored, and that is on purpose. Between how they are shaped, proofed, and baked, they open up on their own without needing the help. Left alone, each one finds its own way out, so no two come out looking quite the same.
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 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.
Score
Sourdough loaves get a cut across the top right before they go in. The yeasted breads go in as they are.
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 your pickup window.