The bread

Hand crafted and stone baked.

All of the bread is made using traditional methods to create the most nourishing product.

It is born from wild yeast that naturally occurs in air, water and flour. The yeast is captured in the daily fed mother, also known as a starter.

Organic stone milled flour from small local mills, heritage and ancient whole grains are incorporated into each loaf.

Long fermentation is used to allow the naturally occurring bacteria in the starter to predigest the flour, producing more digestible bread as well as allowing vitamins, nutrients and minerals to have more bio-availability. This also results in acid forming which gives the classic sour flavor and acts as a natural preservative.

Bread is available for subscriptions and weekly pre-order options in the fall and winter only. Special orders are available all year long.