We make bread the traditional way, using just three ingredients - organic flour, water, and salt. Each loaf is hand shaped and slow fermented for 24 hours, allowing it to develop complex flavor and texture. Baking with a high heat stone hearth results in a caramelized crust with a moist and tender interior. We recommend storing your loaf on a wooden cutting board with the cut side down. This will allow the bread to retain moisture without softening the crust.
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Daily bake: Pain au Levain, Walnut Bread, and Baguette.  
Weekends: Seeded Loaves on Fridays, Cranberry Loaves on Saturdays.
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Also baked daily on site, a selection of pastries - croissants, morning buns, olive oil cake, brownies, cookies, and more.