the method

We celebrate the roots of the craft through methods that include the use of live culture (sourdough starter) that nurtures the dough through the natural process of fermentation. This old school technique results in baked goodness, full of nutrients and easier to digest.

Sourdough starter is simply flour and water left to ferment, a medium that supports the wild yeast and lactobacilli that surround us all. Fed with more flour, and more water, a sourdough eventually achieves a symbiosis between the yeast and the bacteria that helps to break down the gluten protein, making the nutrients more available and our bake goods easier to digest. Also that process helps the dough rise. Sourdough is alive, and so are we.