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Sourdough baguette modeled after the French tradition. Crusty exterior, light and airy interior. Meant to be eaten within hours of baking. Goes excellently as any sandwich.

Light and fluffy white sourdough, using only organic flour

100% einkorn loaf. The starter is fed with only einkorn flour, which is then used to leaven this bread so no bread flour will be present. This loaf is denser than a typical white loaf and has a deep, nutty flavor. It goes beautifully with any soup or simply toasted with butter.

Although einkorn as a wheat contains gluten, it has not been genetically modified and remains true to its original form. Those who experience gluten sensitivity often find einkorn flour more digestible and a good alternative to modern, industrialized wheats.

Sourdough made with 60% khorasan flour. It is denser than a typical country loaf and has a buttery, nutty flavor similar to our einkorn sourdough. Since this loaf contains bread flour, it has a slightly fluffier texture.

Multigrain loaf using wheat, rye, and bread flours.

Multigrain-base loaf with the aromatic addition of rosemary and savory sun-dried tomatoes.

White-based sourdough bread with Kalamata olives and thyme.

White-based sourdough bread with cranberries, fresh roasted hazelnuts and candied oranges.

Smaller-sized loaf rolled in sesame seeds. Tastes like a cheesy cracker in bread form, excellent with soups.

90% hydration sourdough focaccia made with 00 flour. Airy and light texture. Makes four paninis.