A two-oven microbakery shipping naturally-leavened breads on a four-day fermentation cycle. We bake six loaves at a time, weigh every ingredient by gram, and never push past what we can do well.
We post the week's bake list every Sunday. Quantities are honest — when something is gone, it's gone, and we'd rather sell out than freeze. Each loaf below is 900g unless noted, with our weekly hydration and bakers-percentage sheet linked from the catalog.
Like a CSA for bread. Pick a tier, pick a drop-day, and pick up a fresh loaf each week. The rotation favors classics with one experimental every fourth week — usually whatever the bakers got curious about.
We don't deliver and we don't ship. We bake the day-of and you walk into the bakery, the wine bar, the coffee shop, or the farmers market to grab a loaf still warm. Pickups are scheduled in 30-minute windows so the line stays short.
Six-person workshops in our actual production kitchen. We level for true beginners through advanced shaping. You leave with a starter, a sourdough handout, and a loaf you shaped yourself.
"By the third hour I had a sticky shaggy mess. By the fifth, a real loaf with a real ear. I think about that day a lot."
— Recent Sourdough 101 student