organic flours. spring water.
mediterranean sea salt. yeast.
Our rustic, handmade loaves have long fermentation times, a distinctively crunchy crust and a soft, airy crumb.
Our Artisan Flavors
We attempt to replicate the bread that is made in "Every-Day Cookery and Housekeeping Book" published 1893. We also gain inspiration from "A Treatise on the Art of Bread-making" by Abraham Edlin from 1804.