We bake breads that are deceptively simple in ingredients and complex in process. We stone mill all of our flour daily which keeps the nutritious germ oil and unique aromas of the grain intact.

We use natural sourdough or small amounts of yeast in our breads and maintain the tradition of using long fermentation to improve overall flavor and quality. Each loaf is handmade and attended to from start to finish, a 16-hour process.

We deliver warm bread Tuesday and Friday between 1 and 4pm.

Our Loaves:

Baguette: Organic stoneground wheat flour, sea salt, yeast. (Tuesday & Friday)

Country French: Organic stoneground wheat flour, organic stoneground rye, sea salt, sourdough. (Tuesday & Friday)

Foagies (Focaccia- Hoagies): Organic wheat flour, extra virgin olive oil, sea salt, yeast. (Tuesday & Friday)

Maple Cinnamon Raisin: Organic stoneground wheat flour, organic stoneground rye, raisins, maple, cinnamon, sea salt, yeast. (Friday)

Seven Grain: Organic stoneground wheat flour, organic seven grain blend: cracked wheat, cracked rye, cracked barley, corn grits, steel cut-oats, millet and flax seed, sea salt, sourdough.(Tuesday)