Our Breads


It takes 2 days to make our bread!

Day 1 - the starter is fed and the dough building process begins!  Flour and water are mixed together and left to autolyse (breakdown and rest) then the salt is added to the dough which then goes through a series of slaps & folds during its 6 to 8 hour bulk fermentation.  

After the fermentation process, the dough is then cut into various destined shapes.  Baguettes, boules, batards, epi-breads, pain de mie, etc.!  Sometimes the dough is laminated into decadent pastries.  

During warmer months, we prefer the pre-shaped dough to retard under refrigeration for up to 16 hours for full flavor development.  In colder weather, we do the same at room temps.  We dedicate a whole day to get everything I've mentioned above started!  

Day 2 -  it's score and bake day!  Most of our breads are baked to a darker finish creating a more flavorful, brittle and chewy crust.

To maximize the shelf-life of your bread once it's cut into - wrap/store/keep it in a plastic bag and refrigerate.  You can either reheat the entire loaf or just slices in the oven to regain the crust.  

As our bread contains no artificial preservatives, it will last 5 to 6 days at room temperature.

While our bread is best enjoyed fresh daily, it will also freeze well for up to a month.

Thaw 1 to 3 hours at room temperature.
Place in oven at 375° for five to ten minutes to enhance the flavor and crust.
If freezing a sliced loaf, each piece may be toasted without thawing.


Carefully crafting the dough - to where there is enough breaking down of the glutens in a longer fermentation/rising time, makes the finished product easily digested. This is why some who have a gluten sensitivity can tolerate sourdough wheat breads.

Better Nutrition - Like all other fermentation processes, the bacteria present in the sourdough starter eat the starch and sugars present in the grain. This results in a lower carbohydrate content of the bread, which is helpful for keeping blood sugar levels regulated. It also increases the vitamin and mineral content of the grain.

Natural Preservative - The lactic acid in the bread creates a mild tang and predigests the grain for you. The acetic acid produced during the sourdough process helps the bread to store longer and inhibits the growth of molds. You will rarely see mold on sourdough.

Neutralizes Phytic Acid - The bacteria present in the sourdough culture/levain help to activate phytase, an enzyme that breaks down an anti-nutrient present in grains, beans, and seeds called phytic acid. This acid is known to strip your body of vitamins and minerals and can be hard on your digestion.

Essentially, the levain process creates a healthier and more delicious loaf of bread!