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. 

Naturally leavened Hayden Flour Mills base with the addition of soaked grains.

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

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. 

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

Inspired by Hokkaido Milk bread, these buns are naturally leavened and built upon a roux. They are exceptionally soft, with a bit of a tang and subtle sweetness. 

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

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

This is the first offering in our new Rye menu featuring Hayden Flour Mills Arizona grown Gazelle Rye. This bread features a 3 stage sharp rye levain, with some White Sonora wheat blend. It is hydrated with Buttermilk for a softer chew. Great sliced thin, toasted, buttered, and topped with cold cuts, fermented foods, and other toppings. Great with soups. Not a seeded rye, no caraway.