Our bread is best described as European style artisan sourdough. I source locally grown, stoneground flour and use a variety of heritage grains in our loaves.

Wild Levain- our “plain” country style loaf- made with 100% organic flour containing a blend of stoneground grains

Sesame Durum- another great sandwich loaf, made with Durum flour and bread flour. Coated with sesame seeds which compliment the flavor of the Durum nicely

Farmhouse Rye- seedless sandwich rye- made from 100% stoneground organic wheat & rye flour, leavened with a rye starter

Three Seed- boule (round loaf) made from a blend of 100% stoneground organic wheat flours, sesame, poppy and fennel

Honey Spelt- 100% wholegrain organic stoneground spelt flour, local honey, leavened with a rye starter

Whole & Oats- 100% wholegrain organic stoneground wheat flour, and oats

Brotgewurz Rye- German rye, made with 100% wholegrain organic stoneground rye flour and rye flakes, contains toasted coriander, caraway and fennel