Sourdough Loaf
Deep crust, open crumb, naturally leavened overnight.
Seasonal bakes, short runs, early sell-outs.
We bake in small batches Wednesday through Sunday, using slow fermentation, ripe fruit, cultured butter, and whatever the market is giving us that week.
Opening hours
Limited-time pop-up this season. We close early when the counter sells through.
Contact
Questions about daily bakes or larger orders? Call or email before noon and we will reply after the ovens cool.