Bread made the
unhurried way

Every loaf starts the day before. No shortcuts, no additives — just flour, water, salt, and time.

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What goes in

Honest ingredients

Real sourdough doesn't need a long ingredient list — it needs good ones. We keep it simple on purpose.

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FlourStoneground, high-protein wheat from a regional mill

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WaterFiltered, room temperature — hydration matched to each dough

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SaltFine sea salt, added at just the right moment in the mix

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StarterOur live culture — fed daily, years in the making

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Add-insSeeds, grains, herbs, and cheese — depending on the loaf

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Nothing elseNo commercial yeast, preservatives, or improvers

How we bake

Good sourdough is mostly waiting. Here's what happens in the 24 hours between mixing and your door.

Feed the starterOur culture is refreshed every morning. When it peaks, it's ready to leaven.

Mix & autolyseFlour and water rest together first, building gluten before starter and salt join.

Bulk fermentationUp to 15 hours at room temperature, folded periodically to build structure and flavour.

Cold proofShaped loaves rest in the fridge. Slow and cold builds depth.

Bake in a Dutch ovenFridge-cold into screaming-hot cast iron. Steam first, open crust second.

Currently available

Six loaves, baked to order. Click any photo to see the crumb inside. Text us to reserve yours.

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Ready to order?

Text us first to check availability — we bake to order and batches go fast.

Place order by TEXT ONLY, we may be elbow-deep in dough.

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Order hours

Monday – Saturday, 9 am – 4 pm

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Payment

Full prepay required — Zelle, or cash on delivery