Our menu

Where it all began. Built on a starter we grew in 2019, this loaf has balanced, complex flavor with yogurt notes and a gentle sourdough tang. We use 100% organic flours from Janie’s Mill and Italian sea salt for a hearty, moist crumb and a crust that crackles under a knife. Our favorite way to eat it: toasted, with butter.

Our Wheat Sourdough uses the same 2019 starter, with a proprietary blend of heritage Red Fife whole wheat and hard red bread flour — nutty, slightly sweet, full of character. A scald process pre-gelatinizes some of the starches for a tender, beautifully moist crumb, and a dusting of finely ground Janie’s Mill wheat bran finishes the top. Whole grain, elevated.

A rustic baguette in the style developed by a Paris bakery in the late 1970s — with a few tweaks of our own. High-hydration dough cold-fermented for 48 hours builds deep flavor and an open, irregular crumb. A thin, crackling crust; a wonderfully chewy interior. Tear off a piece, stuff it with butter, and you’ll see why this technique endures.

Focaccia is what got us into bread. We couldn’t find good focaccia in town — so we made it. Ours blends organic bread and pizza flours from Janie’s Mill with California Olive Ranch oil, Italian sea salt, and fresh rosemary, cold-fermented 48 hours for depth. Fluffy, airy, never greasy. Customers call it “healthy addicting” and tear it from the bag.

Jalapeno Cheddar, Chipotle Gouda, White Cheddar Dill,

OG Dark Rye, Flaked Rye and Chia

Sourdough Sandwich Bread, Bavarian Pretzels, Pretzel Buns, Sesame Buns, Kaiser Rolls

Buttermilk Biscuits, Scones, Cardamom Morning Buns, Sticky Pecan Rolls, Cinnamon Rolls, Cupcakes, Muffins,

Chocolate Chip Cookies, Peanut Butter Cookies, Snickerdoodle Cookies, Orange Ginger Sugar Cookies, Browned Butter Oatmeal Raisin Cookies