All of our bread is naturally leavened using a living starter instead of commercial yeast. This does not mean overly sour. It means time. Slow fermentation develops depth of flavor, strength of structure, and a loaf that feels honest and alive.

Bread is shaped by rhythm. The weather, the season, the pace of the day. Each loaf is mixed, fermented, and formed by hand with care and attention.

Because we work this way, our bread is limited and it varies. The crumb, the crust, the shape. That is the beauty of true sourdough. No two loaves are exactly alike, and each one carries the mark of the hands that made it.