We bake sourdough because it’s better in every way. It has deeper flavor, added health benefits, and demands the kind of attention and care that commercial yeast can’t match.

Each loaf starts with Sue, our wild sourdough starter—and from there, it takes three to four days to come to life. We use freshly milled, heritage grains to preserve flavor and nutrition, then shape every loaf by hand and let it rest overnight for a cold proof. Finally, we bake it fresh each morning, with no shortcuts in between.

This process is slow, intentional, and always evolving—and we love it that way.