Currently, we’re open five days a week.
Our hours are: WED – SUN 8am – 1pm or Sold out!
We are closed and catching up on zzz’s on Mondays + Tuesdays.
Yep, our breads are naturally leavened (aka sourdough) with no commercial yeast. The only exception are some specialty breads and pastries that are offered from time to time (rest assured that I’ll always note it in in the ingredients list).
Sourdough in this case refers more to the fermentation process than the actual flavor of the bread. Below is a short description on the naturally leavened breads we offer to give you a better sense of where you might want to start… Everyone has a favorite, but we think they’re all pretty special!
Our California loaf has a deep, nutty, balanced flavor profile with only a hint of sourness. The bread goes well with sweet or savory flavors: enjoy a toast with jam or preserves, alongside your soup, or as your sandwich bread.
The Seeded loaf is made with our California dough with organic sunflower, pumpkin and poppy seeds added throughout and on top. The texture and flavors in this loaf are exciting and rewarding.
Our Field loaf is a beautiful mix of wheat, rye and spelt flours. This combination results in a higher whole-wheat loaf (about 40%) that has a great chewy crumb, slightly denser and more robust in flavor than the California loaf.
We hope you try our bread and decide for yourself!
The Hueso is a long-bread similar to a baguette or a birote but without the pretense. Crispy crust [varying from some more lightly baked to other more dark (bon cuit)] with an airy crumb full of nooks and crannies. Perfectly picnic ready – choose from the straight hueso or a pull apart (quebrado) for easy snacking.
Our Sesame Flatbread is ready for anything: tear + dip it, make mini sandwiches, or slice through the whole thing and make giant toasts. Made with our California dough and topped with organic sesame seeds, brushed with organic olive oil. The crust is soft and the crumb can hold up to any topping you add to it.
Yes! We strive to use only organic ingredients in our entire operation.
Ingredients are always listed in the item’s description on the order page and our labels for full transparency.
All good breads must stale. A naturally leavened bread keeps anywhere from 4-6 days on its way to turning more solid. We always recommend storing the bread in the bag it came in, with the cut side facing down (inside the bag, on your kitchen counter/table). This will keep the moisture inside the bread as much as possible.
Once it’s what you consider “stale” we recommend searching for recipes to utilize the bread in this new state: make some great croutons (click here for inspiration + a great recipe), grate it and enjoy homemade bread crumbs in your meatballs or as a thickening agent in your soups/dips/sauces/mezze, or go for classics like french toast and bread pudding! The options are endless and stretch many cuisines and cultures. We invite you to explore a new world of traditions and cooking with stale bread!
The loaf keeps okay in the paper bag provided (or our natural cotton bread bags), on the counter, and with cut side down.
You can also transfer the loaf to a more airtight container (such a plastic bag) for longer keeping and a softer crust – just be careful about condensation and look out for mold!
Many customers tell us they get great results by freezing the bread – If a full loaf is too much to go through fresh, you can slice it in half and freeze one part or pre-slice/portion and then freeze. Be sure to wrap the bread tightly in plastic before freezing. Defrost or don’t – just warm the bread to bring the crust + crumb back to life.
We’ve had excellent results with baguettes if not eaten the same day re-crisped for 10 minutes at 350F. This also works if frozen (wrapped tightly in plastic).