Six bake every week, the rest cycle in seasonally. Each card lists weight, hydration, ferment time, and the bakers-percentage on flour. We update this page every Sunday — bookmark, then order Tuesday before 6pm.
Our daily-driver. Heritage hard wheat from a 90-mile farm, 14% rye for backbone, four-day cold ferment for that classic open crumb.
Half wholegrain rye, half hard wheat, dark molasses, lightly toasted caraway. Bake-house favorite for Reubens and butter-board nights.
Castelvetrano olives folded at the second stretch, fresh rosemary from the garden, finished with flaky salt and a glug of EVOO.
Toasted sesame, sunflower, flax. Crusted on the outside, baked in on the inside. Excellent for sandwiches, even better with cultured butter.
100% einkorn, the world's oldest cultivated wheat. Lower hydration (the gluten is delicate), tight crumb, deep nutty flavor.
Milk-enriched, soft and tender. Pre-sliced if you want. The loaf for grilled cheese, BLTs, and sleepy weekday breakfasts.
100% wholegrain spelt, hand-shaped batard, scored deep. Slightly sweet, slightly nutty, holds up beautifully to charcuterie.
Hard wheat with 30% buckwheat. Earthy, dark, perfect for fall. Returns September through January.
For curious home bakers and our bake-school students. Numbers below are for our flagship country loaf, scaled to a single 900g loaf.
| Ingredient | Grams | Bakers % | Notes |
|---|---|---|---|
| Heritage hard wheat | 430 | 86% | Local mill, fresh-stoneground |
| Whole rye | 70 | 14% | For backbone & flavor |
| Filtered water | 390 | 78% | Hydration target |
| Levain (fed 8hr) | 100 | 20% | 50% white / 50% rye starter |
| Maine sea salt | 10 | 2% | Added at autolyse end |