Bread is among the simplest of all cooked foods—flour, water and salt, transformed by time and heat. Yet its complexity is endless, and therein lies our pursuit. We bake fresh daily, using conventional, organic and heirloom grains, and are always exploring new ways to express their inherent qualities.

Some of our larger and darker loaves benefit from a day on the shelf, and due to our slow process and high hydration, they often last many days. However, we have no control over our bread after it leaves our hands and we are available to offer suggestions about its storage and uses.