From the oven
Every loaf starts the night before. Our sourdough rests for eighteen hours, our rye for a full day, and the croissants are folded by hand.
- Sourdough and country loaves
- Rye and seeded breads
- Croissants and morning buns
Every loaf starts the night before. Our sourdough rests for eighteen hours, our rye for a full day, and the croissants are folded by hand.