— Established with the love of good bread —

Honest bread,
baked when you want it.

We mix the dough. We let it rest, slow and cold, for two days. Then we bake your loaf when you come to get it — hot from the stone, the way bread is meant to be.

See the bread Pre-order a loaf

The Bread

Three loaves. That's it. We'd rather make three breads well than ten breads passably.

The Country Loaf

Daily · 70% sifted T80, 30% whole grain · 48-hour cold ferment

Our workhorse. Crackling crust, open crumb, gentle tang. Built to be sliced thick, toasted heavy, and topped with whatever you love.

$9 ~45 min bake · pre-order 1 hr

The Einkorn

Daily · 100% einkorn flour · Sweet, golden, deeply nutty

The oldest cultivated wheat in the world. Easier on the gut, dense in the right way, with the kind of flavor that makes butter feel embarrassed to be there.

$14 ~40 min bake · pre-order 1 hr

The Baguette

French T65 flour · Crisp, airy, classic

For the bag of groceries. For the long lunch. The everyday loaf, done right. Fast in, fast out, walks home warm.

$3 22 min bake · pre-order 30 min

II.

The Method

We borrowed it from the pizza place around the corner.

Mix & rest

Each morning we mix flour, water, salt, and our wild starter. No commercial yeast. The dough rests, folds, rests again.

Cold ferment

Two days in the cold room. Slow fermentation builds flavor and breaks down the starches your gut doesn't love.

You order

You walk in, or you ping us an hour ahead. We pull a dough ball, shape it, score it.

Into the oven

Onto the hot stone. Steam, heat, time. Your loaf bakes while you grab a coffee. You leave with a hot loaf in a paper bag.

Why this matters: most "fresh bread" was baked at four in the morning. Ours is baked when you ask for it. There is no comparison. None.

III.

The Flour

Bread is mostly flour. So we care about the flour more than we care about almost anything else. We use ancient and heritage grains — einkorn, emmer, spelt, heritage wheat — milled by people we can call on the phone.

Non-GMO, always. Grown the way grain has always been grown.
Stone-milled or fresh. Whole, intact flavor. Nothing stripped, nothing bleached.
European tradition, American mills. French T65 and T80 styles, Italian Tipo 0, milled here in the States by partners we trust.
Honest pricing. Better flour costs more. We keep our margins fair so the bread doesn't.

“Good bread is three things: good flour, enough time, and a hot oven.”

— what every old baker will tell you

IV.

Coming Soon

We're firing up the ovens. Want to know when the doors open?

Honest bread, baked when you want it.