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. Daily bake includes Pain au Levain, Walnut Bread, and Baguette. On the weekends, we offer Seeded Loaves (Friday) and Cranberry Loaves (Saturday).


Artisan sour dough bread cooling on wire racks at Time Market, Tucson.