Behind the Counter: How We Bake Our Bread

***Every morning starts early in the kitchen. Long before the front door opens, the ovens are preheated and the first doughs are ready to shape.

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Our Approach to Baking

We focus on traditional methods and simple ingredients. Bread does not need preservatives or additives when you give dough enough time to ferment properly.

• Flour, water, salt, and yeast form the base of our daily loaves.

• Slow fermentation helps build natural flavor and a strong crust.

• Every batch is mixed, divided, and shaped by hand on wooden tables.

Fresh Every Day

We bake in small batches throughout the morning so the shelves stay stocked with fresh crusty loaves, sandwich bread, and morning pastries.

Good baking comes down to three things: simple ingredients, careful timing, and a hot oven.

Stop by the shop to see what came out of the oven today, or ask us about storing your bread so it stays fresh at home.