Our breads are the result of a synthesis between high quality ingredients and proven baking techniques. You can’t make great food without great flour (or potatoes or seeds or meal, as the case may be), so we spend a great deal of time and energy sourcing the very best of these items. In many cases, we are closely acquainted with the farmers and millers that are responsible for producing the raw materials that we bake with. In fact, over 90% of all the flour we use comes from two farmers within 150 miles of the bakery.
We employ methods that are as old as bread making itself and these processes guide our days at the bakery. This method of slow fermentation produces a complexity of flavor, a chewy texture, helps the bread to keep longer, and even adds to its nutritive value. Each loaf is then formed by hand and baked in a hearth oven.