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 Sourdough - Made with a combination of high mineral wheat flour and sifted wheat flour, this bread is caramel in color, tangy and chewy. (Organic/Vegan)
Sprouted Einkorn Batard - White Wheat pain au levain is augmented with chopped sprouted einkorn berries in this moist loaf. (Organic/Vegan)
"Beginner's" Sourdough - This golden wheat hearth loaf is moist, and a bit tangy. It's for those who like -- and claim not to like - sourdough. Its slightly chewy texture results from long fermentation and a touch of rye flour. (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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