Holiday hours: closed Dec 25–26 · Stollen pre-orders open until Dec 18
Journal
Notes from the back of the bakery.
Bread
Why our sourdough takes three days
Slow fermentation is the whole recipe. Here’s what happens between the mix and the oven.
Behind the counter
Meet Gus, our 11-year-old starter
He lives in a jar by the window and gets fed twice a day. Yes, he has a name.
Seasonal
Autumn menu: pumpkin, pear and too much cardamom
Five new bakes for the colder months, and the one that almost didn’t make it.