Flour, Water, Salt, Goodness
Our bakery makes fresh, 100% scratch sourdough bread daily, with simple ingredients.
With a wide variety of bread to choose from, you can be sure to find exactly what you are looking for to create that perfect sandwich or complement your dinner. Use our Anadama for your next batch of French Toast, or try our famous Spent Grain as buttered toast. Looking for something classic and simple? Our house Levain – flavorful white sourdough – is good for any occasion.
All of our breads come from a starter we’ve been fermenting for over four years. This means no commercial yeast is used in any of our breads, and we rely on the active culture in our starter to proof our loaves. This makes them 100% sourdough, but that doesn’t mean our bread is sour. Flavors range from hearty, buttery, nutty, and warm.
There is a growing body of science showing how the sourdough process produces bread that can be handled by those with gluten-sensitivities, even though the bread isn’t gluten-free.
If diagnosed with celiac disease, you should avoid this and all bread made with wheat flour. For more information, check out this article on the history of sourdough and celiac disease.
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