A blend of flours featuring several heritage grains from Hayden Flour Mills, water, and salt. Long fermentation times between 20-30 hours. Crumb texture is soft with a balanced taste. 

Sliced Local Sourdough stored in a freezer bag. Unsliced loaves have a more robust texture with the crust preserved, but this sliced version is convenient for freezing and longer term use. 

Smaller round version of our Sourdough loaf perfect for the occasional bread eater. 

This sourdough loaf includes a blend of heritage grains from Hayden Flour Mills along with dried cranberries and fresh walnuts. Sourdough balances the sweetness of the fruit. Perfect for breakfast toast, grilled cheese, open faced with soft white cheeses, or French toast even if stale. 

Our current bread lab project this loaf is undergoing changes weekly. Sourdough base featuring Hayden Flour Mills heritage grains and long fermentation, with the addition of whole grains and seeds. 

Softer and lightly handled sourdough with a long fermentation process and an open structure. Crusty exterior. Best eaten fresh.

This loaf is the Italian's competitive response to French baguettes. A dark and thin crust envelopes a custardy, open, naturally-leavened interior. Can be portioned into several sandwich rolls. This bread will definitely step up any fried chicken sandwich. 

Flour, water, starter, butter, eggs, sugar, salt and yeast. All-day fermentation for an awesomely balanced flavor. Made into a traditional pan style this soft loaf is great for French toast and is sure to please lovers of softer, less crusty breads. 

Our signature sourdough pastry. Two decadent bars of local chocolate rolled into a hand-laminated 108 layer sourdough pastry. A crisp eggshell crust encloses a soft, airy, and well balanced crumb which isn't too sweet, or too sour. Start to finish, it is a 2-day process to make these creations. 

Same sourdough pastry dough as in the pain au chocolat filled with a homemade marzipan, and rolled into a traditional croissant form, topped with sliced almonds. 

Not your average butter croissant. 2 days of fermentation lead to a final product that has a crisp thin outside, and a soft, buttery, tart inside. Versatile with both savory and sweet toppings. Amazing on its own.

Sourdough puff pastry base, topped with a different seasonal special each week!  Some past combinations have been:

-Lemon Curd, whipped ricotta, mint and spicy honey (Our Devour 2018 feature)

-Peach/Mango Preserves, fresh basil, hot honey

-Blackberry Preserves, Candied Lemon

Flour, Water, Butter, Sugar, Eggs, and Salt. Elevate your breakfast sandwiches with these sourdough english muffins. These have a nice shelf life of about a week out on the counter. They also freeze very well. 

Baby Sourdough loaves packed full of Queen Creek Olive Mill olives! 

Hybrid of sourdough and yeast with an all-day fermentation for an awesomely balanced flavor. These golden-brown buns are soft, freeze well, and make exceptional burger buns.