Baked before dawn, every day

Slow sourdough from a wood-fired oven.

We mill local grain, ferment for 36 hours and bake in a brick oven we built ourselves. Come early — the rye sells out by ten.

Three things we don't compromise on

Wheat, rye and spelt from farms within a day's drive, milled in small batches so the bran stays sweet.

Long, cool fermentation builds flavor and makes every loaf easier to digest. No commercial yeast, ever.

Our oak-fired brick oven gives the crust its blistered, deep-copper finish. Lit at 4 a.m., bread out by 7.

123 Example Street · Phone 000-000-0000

Tell us what you'd like and when you'll pick it up. We'll set it aside.