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Our bread fermentation is a 48-hour process for maximum flavor and digestibility. We feed our 9-year old starter and let it blossom overnight. The following day it is incorporated into our dough. Each loaf is hand-shaped and rested overnight in the fridge before being baked off the following day. In its simplest form, high quality flour, filtered water, sea salt, time and love all go into our baked goods.
Our bread fermentation is a 48-hour process for maximum flavor and digestibility. We feed our 9-year old starter and let it blossom overnight. The following day it is incorporated into our dough. Each loaf is hand-shaped and rested overnight in the fridge before being baked off the following day. In its simplest form, high quality flour, filtered water, sea salt, time and love all go into our baked goods.…
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