OUR PROCESS

All of our breads and pastries are produced using traditional processes. Organic whole grains are stone-milled on site the day of the bake. The dough is hand mixed and hand shaped before undergoing a long slow fermentation at a cool temperature. Most leavening is provided by a variety of live grain cultures that date back to the western vineyards of the late 1920’s. Flavor is then further enhanced by the use of Celtic Sea Salt. Finally, the bread is baked in the intense heat of a wood-fired brick oven.

The full fermentation of our dough’s create bread with deep and complex flavors, increased keeping quality, increased digestibility, and maximum nutrition.