Flour with character.
Wheat for a light, open crumb. Rye for a deeper, earthy flavor. Wholegrain flour and toasted seeds for a loaf with a little more bite.
OUR KIND OF SLOW / THE SUNDAY STORY
A little patience.
A lot of good bread.
We believe the best neighborhood ritual is a simple one: a warm loaf, a familiar face, and a reason to come back.
THE WAY WE MAKE IT
Time is an
ingredient.
Our day begins long before the lights come on. A dough mixed yesterday becomes the loaf you carry home today. We work in small batches, paying attention to how the dough feels, smells, and rises.
Feed. Mix. Rest.
Flour and water wake our starter. Stoneground flour, sea salt, and a gentle mix begin the next batch.
Let the dough set the pace.
Folds build strength. A long, cool rest develops flavor. Our country loaf takes around 36 hours from starter feeding to oven.
Shape by hand. Bake with care.
Each loaf is shaped, scored, and baked until its crust is deep gold. Then we let it cool before it meets your bread bag.
A SMALL PANTRY. NOTHING TO HIDE.
Butter, in proper layers.
Our croissants fold cultured dairy butter between thin sheets of dough. The result is a crisp shell and a tender, honeycomb center.
Know your loaf.
Ingredients and allergens sit beside every bake on our menu. Everything is prepared in a shared kitchen that handles wheat, milk, eggs, sesame, and nuts.