Breads
Naturally-leavened loaves on a long, cold ferment — blistered crust, open crumb, a faint tang.
Our flagship loaf — 36-hour cold ferment, a blistered mahogany crust, and an open, custard crumb.
A hearty sourdough crusted in toasted flax, sesame, and sunflower — soaked overnight for a tender crumb.
A naturally-leavened baguette with a thin, shattering crust and a sweet, lacy interior. Baked twice daily.
A wet-dough ciabatta with a wild, airy crumb and a whisper of cold-pressed olive oil.
A dense, dark deli-style rye with caraway and a long fermentation — built for pastrami and good butter.
Dimpled, golden, and pooled with olive oil, rosemary, and flaky salt. Made in small batches.
House-cultured butter, slow-churned and flaked with sea salt. The reason you bought the bread.
All items are made in a shared facility that handles wheat, dairy, eggs, tree nuts, soy, and sesame. Cross-contact is possible on every product; we cannot guarantee any item is free of a given allergen.