This Week's Bake

Our signature loaf. Flour, water, salt, yeast. Simple done right — the everything bread.

30% whole wheat. Hearty, nutty, and just a little more virtuous than the white.

Always on the menu. Crisp outside, pillowy inside, dangerous near olive oil. Customize with add-ins for $1 each: garlic, rosemary, olives.

Longer fermentation, lighter crumb, crackling rustic crust. The gateway levain loaf.

Deeper flavor, darker crust, more complexity. The loaf that makes you forget you ever bought bread from a store.

Each week we pull something different from the oven. It might be a levain, a yeasted loaf, or something in between. This week: Earl Grey Raisin Pecan — a Ken Forkish-inspired loaf with steeped earl grey tea, plump raisins, and toasted pecans folded into a slow-fermented dough. Rich, complex, and unlike anything from a grocery shelf.

Big, rich, full of chocolate. Best enjoyed on a couch during a Connecticut winter.

Always scratch-made, sometimes sourdough, always seasonal. Recent examples: pumpkin ginger oat, maple, cranberry orange, cherry almond, whole wheat buttermilk raisin.