The Classic Loaf is made with organic bolted wheat flour, water, and salt. This loaf is naturally leavened and acidified using a culture of wild yeasts and lactic acid producing bacteria, and fermented for an extended period at low temps to promote digestibility and flavor.

The Cranberry & Pecan Loaf is made with organic bolted wheat flour, water, and salt. We add in pecans and dried cranberries that have been sweetened with apple juice. This loaf is naturally leavened and acidified using a culture of wild yeasts and lactic acid producing bacteria, and fermented for an extended period at low temps to promote digestibility and flavor.

The Rosemary & Olive Loaf is made with a blend of organic Khorasan flour, organic bolted wheat flour, water, and salt. We add in rosemary and a blend of Kalamata and Castelvetrano olives. This loaf is naturally leavened and acidified using a culture of wild yeasts and lactic acid producing bacteria, and fermented for an extended period at low temps to promote digestibility and flavor.

The Einkorn Loaf is made with a 90/10 blend of organic einkorn and wheat flour, water, and salt. Einkorn is one of the ancient grains, and it tends to be more nutritious and easier to digest. This loaf is naturally leavened and acidified using a culture of wild yeasts and lactic acid producing bacteria, and fermented for an extended period at low temps to promote digestibility and flavor.

The Baguette is made with organic, bolted wheat flour, water, and salt. This crusty bread goes great with soups, stews, sauces, and oils. This loaf is naturally leavened and acidified using a culture of wild yeasts and lactic acid producing bacteria, and fermented for an extended period at low temps to promote digestibility and flavor.

The Americano is made with organic bolted wheat flour, milk, water, sugar, and salt. It is much softer than our artisan loaves. This loaf is naturally leavened and acidified using a culture of wild yeasts and lactic acid producing bacteria, and fermented for an extended period at low temps to promote digestibility and flavor.

The Croissant is made with a blend of organic spelt and organic bolted wheat flour, water, milk, sugar, and salt. The dough is naturally leavened and acidified using a culture of wild yeasts and lactic acid producing bacteria, and fermented for an extended period at low temps to promote digestibility and flavor. Butter is folded between layers of dough multiple times to create flakey layers.

The Chocolate Croissant is made by rolling up 2 dark chocolate batons in our buttery croissant dough

The Rosemary & Garlic Braid is made by braiding strips of our croissant dough and brushing them with rosemary garlic butter when they comes out of the oven.

The OC Roll is made by filling our croissant dough with orange zest, cardamom, and organic cane sugar, rolling it up, and slicing it into pinwheels before baking.

The Cream Cheese Danish is made by filling our flakey croissant dough with a rich cream cheese filling

The Prosciutto Spinner is made by filling our buttery croissant dough with salty prosciutto, creamy ricotta, and fresh spinach.

This soft and slightly sour cinnamon roll is topped with tasty cream cheese frosting.

Rich dark chocolate, flakey sea salt, and a slight sourdough tang.

It’s a sourdough snickerdoodle.

Fermenting vegetables was originally done as a method of preserving the harvest, and unique recipes developed based on what was regionally available. In the spirit of this practice, we try to replicate traditional recipes using locally sourced ingredients. Check in periodically as our offerings will change with the seasons.