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. 

Heritage Whole Grain Flour Blend, Water, Harriet (Our starter), Brown Sugar, Butter, and Salt  are the 7 simple ingredients that make up our sandwich loaf. It is soft, velvety, and perhaps the most delicious medium for a whole grain diet. This bread is our response to the 15+ ingredient breads you find at your grocery store that are packed with artificial ingredients and preservatives. 

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. 

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. 

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.

Braided naturally leavened croissant dough, topped with fresh rosemary and sea salt. A crowd favorite.