Our Bread-Making Process

At our bakery, we take the time to craft each loaf with care and tradition. It all starts with our starter culture, which we nurture for three days before incorporating it into a fresh batch of dough. We then knead together flour, water, starter, and salt, allowing the dough to bulk ferment with two additional folds for optimal texture and flavor.

After shaping, the loaves rest in a temperature-controlled room at 68°F for another full day, developing their signature depth of flavor. Finally, we score and bake each loaf to perfection, delivering a naturally leavened bread with a crisp crust and a rich, complex taste.