bread flour, wheat flour, sea salt

best used as your classic table bread: toast, sandwiches, croutons, soup base or even breadcrumbs if it survives long enough without being eaten

bread flour, wheat flour, cracked rye, koji rice, sea salt

our baker’s favorite! the koji in this loaf creates a fantastic depth of flavor, with deep notes of rye — grassy and rich from the fermentation

bread flour, kamut flour, sea salt, sesame seeds

this bread pays homage to Baker Dave’s pasta nights growing up in an Italian family — our take on the thin crust, light, airy white bread they would have at almost every meal

bread flour, wheat flour, sea salt, olive oil, rosemary

Focaccia is an Italian staple that combines a crispy exterior with a light and airy crumb, we top ours with a healthy coating of olive oil infused with fresh rosemary and loads of flaky sea salt

bread flour, wheat flour, honey, sea salt, avocado oil

our honey wheat sandwich bread is ½ whole wheat giving it a balance of healthy whole grains and the tender, light texture ideal for sandwiches

bread flour, rye flour, caraway, sea salt, avocado oil

this rye is light on the caraway to let the grassy notes of rye shine through — the tighter crumb is perfect for those messy toasted Rueben or hot pastrami sandwiches

high extraction wheat flour, sea salt, avocado oil

our classic sandwich bread is an homage to the “white bread” ourmothers used to make PB&J with for school lunches — we use high extraction wheat flour which results in a bread flour that retains a lot of the health benefits from the whole grain but the tender “white bread” we sometimes want

bread flour, spelt flour, sea salt

our baguette is sourdough based with just a bit of yeast added, we like the flavor the yeast brings to a baguette and that mixed with the sour from our sourdough culture strikes a wonderful balance — perfect for sandwiches, toast points and countless other applications