The Bread
Country Sourdough
Forty-eight-hour cold ferment. Open crumb, blistered crust. The loaf that started everything.
Honey Oat
Local wildflower honey and rolled oats. Soft crumb that holds together for sandwiches.
Seeded Rye
Eighty percent rye. Caraway, fennel, and a tight dark crumb. Better on the second day.
Milk Bread
Tangzhong method. Pulls apart in soft, feathered layers.
Focaccia
Three-hour proof in the pan. Olive oil pooled in every dimple, finished with flaky salt.
Seasonal Loaf
Changes with what's good. Ask us at the market.
Our kitchen works with wheat, dairy, eggs, and tree nuts.
The Market
Sold by noon.
That's the whole operation.
Fall 2026
We're coming to a farmers market near you. Location and schedule announced soon.
About
I make bread. People seem to like it.
Mixed, shaped, baked by hand in small batches with long fermentations. Organic flour, levain, water, salt. The bread is ready when it's ready.
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