Long fermentation, local grain and nothing on the label you cannot pronounce. Everything is sold the day it is baked.
Saturday mornings, you take your loaf home.
Wheat and rye, 24 hour ferment, baked at six.
Croissants and buns, folded by hand each morning.
A family bakery with a stone mill in the back room. We mill twice a week and the flour never sits longer than four days before it is baked.
“We stopped buying bread anywhere else, and so did the restaurant next door.”Customer since the first winter