Our artisan breads are created the traditional way, using only organic flour, water and salt. We then hand shape each loaf and proof it over an extended time to let it develop complex flavor and texture. The crust is a rich, crusty caramelized delight. Bread is made every day and comes out of the oven around 10:30 each morning. We recommend slicing our bread starting from one end and storing it on a wooden cutting board with the cut side down. This will allow the bread to retain moisture without softening the crust. Daily bake includes Pain au Levain (an old-world French style sourdough), walnut bread, and baguette.