Why our sourdough
Good bread takes time, but we're not in a hurry.
Every loaf gets a slow, cold ferment that develops the deep, complex flavor you can actually taste in every bite. We use organic ingredients because what goes in matters just as much as how it's made. Each loaf gets the attention it deserves since we bake in small batches. This isn't bread made for convenience. It's bread made the way it was always meant to be.
Organic Ingredients
Clean ingredients make cleaner bread. We use all USDA certified organic ingredients for flour, salt, butter, cheese, cocoa powder, and chocolate chunks. We do offer a more cost-effective option of non-organic cheddar for those who want it.
Slow-Fermentation
We don't rush the process. Our dough ferments for a minimum of 24 hours, developing the deep, tangy complexity that quick bread simply can't replicate. Time is the ingredient most bakeries skip.
Handcrafted
Every loaf is shaped by hand — no machines, no shortcuts. Small batches mean we can give each one the time and attention it deserves, from the first fold to the final bake.
Frequently asked questions
When can I order, and when do I pick up?
Orders open each week on Wednesday and close Sunday evening. Loaves are baked fresh on Tuesday and available for pickup the same day. We'll send you a reminder when your order is ready.
Are any purchases final sale?
We are unable to accept returns.
Do you offer delivery, or is it pickup only?
Right now we're pickup only. It keeps things simple and ensures every loaf reaches you at its best. We're exploring local delivery options — stay tuned.
What's actually in your bread?
Just three things: organic flour, filtered water, and sea salt. No yeast, no additives, no preservatives. Our starter does all the heavy lifting.
Is your sourdough gluten-free?
Our bread is not gluten-free — But it's made with organic (pesticide free) wheat flour.
That said, the long fermentation process breaks down a significant amount of gluten and phytic acid, which many people with mild gluten sensitivity find easier to digest. If you have celiac disease, this bread is not suitable for you.
What makes sourdough different from regular bread?
Most commercial bread uses fast-acting yeast to rise quickly — often in under two hours. Sourdough uses a wild starter that ferments slowly over 24 hours or more. That time is what creates the complex flavor, open crumb, and chewy crust that you just can't fake.
How should I store my loaf?
Keep it cut-side down on a wooden board, or wrapped loosely in a cloth or paper bag at room temperature. Avoid plastic — it traps moisture and softens the crust. Your loaf will stay fresh for 3–4 days. After that, it makes exceptional toast.
Can I freeze it?
Absolutely. Slice it first, then freeze in a zip-lock bag. Pull out slices as needed and toast them straight from frozen — they come back to life beautifully. Frozen sourdough keeps well for up to 3 months.