Fresh bread, baked to order.
We bake in small batches every Friday morning. Reserve your sourdough loaves and heritage pastries before our Wednesday midnight deadline.
The weekly bake cycle
Order by Wednesday
Baked Friday Morning
Porch Pickup or Delivery
Place your order by Wednesday midnight. We mill our grains fresh and feed our wild starter to match the exact count.
We bake in our stone hearth at dawn on Friday. Every loaf is beautifully blistered, cooled on wire racks, and packed warm for you.
Opt for contactless porch pickup or select local Friday afternoon delivery within our five-mile neighborhood radius to enjoy fresh bread at dinner.
Let's talk bread
Have questions about our wild fermentation process, allergens, or custom bakes? Drop us a line and we will get back to you within 24 hours.
Frequently asked
Where do you deliver?
Is your bread gluten-free?
We deliver within a five-mile radius of our home kitchen. Enter your zip code at checkout to see if you are in our Friday afternoon route.
No, but our long 36-hour wild fermentation breaks down gluten proteins, making our heritage sourdough much easier to digest than commercial store-bought loaves.
What are heritage grains?
How do I store my loaf?
These are ancient varieties of wheat, grown sustainably and stone-ground fresh within 24 hours of baking to preserve nutrients and rich, nutty flavor.
Keep it cut-side down on a wooden board or in a paper bag. Avoid plastic bags, which soften the beautifully blistered crust.