ABOUT

We make whole grain sourdough bread. Our base flour is Cairnspring Mills’ Trailblazer. It’s a t85, lightly-sifted = high-extraction. It is milled from regeneratively grown grain. Other flours we currently use are 100% whole grain spelt and rye, both organically grown, from Central Milling. All our flour is stone-milled.

  • valley

    Our take on the classic country-style loaf. Lightly sifted whole grain flour, water, salt.

  • pájaro

    The valley loaf, but seeded, outside and throughout, for a nutty flavor and extra fiber.

  • pan de gris

    A loaf inspired by the German Graubrot. Lightly sifted whole grain wheat, 100% whole grain rye. Toasted coriander and fennel seeds give this loaf a slightly floral note. The hardiest of the bunch.

  • spelt

    Lightly sifted whole grain wheat as well as whole grain spelt. More flavor and more character than the valley. One of the bakery’s faves.

  • ancho

    A rather unique loaf in look, color and flavor. Lightly sifted wheat flour, re-hydrated ancho chillies, pureed and mixed into the dough. Ever so gentle spice. Toasted sesame on the outside for that nutty flavor.

  • brioche

    Plant-based version of the enriched French classic. Reminiscent of a loaf of white bread but made with our lightly sifted whole grain flour. PB&J’s and French toast all day, a kids loaf.

  • nona's

    Deep Dish meets focaccia. Good flour. Good evoo. Good, changing toppings. It’s a lunch date.

  • fougasse

    For your tear and share, or rip’n dip moments. Usually green olives, sesame and thyme.

  • cookies

    Tahini and chocolate + a hint of vanilla. Nutty, chocolate-y fave in the bakery.

  • cinnie

    Became sort of a signature. Cinnamon and sugar on cinnamon and sugar. While supplies last.