Our sourdough is made the way bread should be: Slow, patient, and intentional. A long fermentation, high-quality flour, and careful technique give it that crisp crust, open crumb, and balanced tang we love.
It’s simple, honest, and handcrafted every step of the way. Fresh bread done right. 🥖
If you’re seeing this, it means you’re one of the first people who’ll get to sit in our new weekend space — open until the kitchen closes (Saturday 3 PM, Sunday 2 PM). A place built with effort, love, and a whole lot of heart 🤠✨