As monumental changes continue to occur, we are focused on providing new naturally-leavened bread varieties. Sourdough is one of those “good for you” bread types, and we’re pushing the envelope further. Over the next few months, we'll be doing limited production runs of breads that feature different grains in their many forms (whole, sprouted, cooked, etc.). With your “thumbs up” or “thumbs down” input, we’ll determine which breads will be featured in our new rotations.
This Week's Breads:
Mountain Bread -- Made with a combination of high mineral wheat flour and sifted wheat flour, this bread is tangy and a bit lighter in texture than our Mountain Sourdough.(Organic/Vegan)
Peppered Raisin Walnut -Tangy sourdough meets walnuts, raisins and red pepper in this flavor powerhouse. (Vegan)
Floridian Sourdough - This golden wheat hearth loaf is moist and tangy, with a light taste of rye in its finish. Its slightly chewy texture results from long fermentation and a rye sourdough starter. (Organic/ Vegan)
People who order 3x/month receive a subscriber discount.
Both full & half loaves are available.
If you'd like your loaves sliced, please note this when ordering.
...please email for details..
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