I take pride in Old World craftsmanship, mixing most bread by hand, taking the time to allow slow fermentation, and using wood fire to heat our brick oven. I love making breads that are familiar and have wide appeal, but just taste better because of the blends of different wheats, rye, spelt, and gluten-free grains that I sneak in there. We have access to a wide range of locally grown and milled grains as a founding member (and first leader) of the Common Grain Alliance, a Mid-Atlantic community of grain growers and millers. And all of our grain is either certified organic or grown sustainably (and without glyphosate).
NOTE: Only the most common breads at market are listed below, and not all of them are made every week. Sign up for our newsletter, for the best chance at finding out what we're making.
*organic or sustainably-grown
COUNTRY SOURDOUGH
Your classic rustic sourdough. Crusty and chewy, with an moderately open crumb. Perfect for sopping up olive oil.
Ingredients: wheat flour*, stoneground wheat flour*, stoneground spelt flour*, sea salt, sourdough culture*
COVER CROP SOURDOUGH
We drew on Old-World techniques to create this gluten-free sourdough from whole pseudo-grain flours, which are important rotational cover crops that Mid-Atlantic farmers use to sustainably grow wheat; all of our flour comes from this region. This is real bread!
This is *NOT* a certified GF product. We minimize cross-contamination in our bakery, but we use non-certified flours from small farms. (This bread is not currently in production, but if enough people ask, I would be happy to bring it back).
Ingredients: buckwheat flour*, corn flour*, oat flour*, potato starch*, brown rice flour*, sorghum flour*, chia seed*, sunflower seed*, sea salt, yeast, GF sourdough culture*
DANISH RYE SOURDOUGH
Three different grades of 100% rye go into this popular bread, along with soaked flax and sunflower seeds. A three-day fermentation process generates notes of roasted coffee and dark chocolate from the rye. This bread lives for ferments, cheese, and smoked meat. Because this bread requires a cooler oven and a different process, we make it roughly once a month.
Ingredients: whole rye*, sunflower seeds*, flax seeds*, sea salt, rye sourdough culture*
FARMHOUSE SOURDOUGH
An easy-eating sourdough sandwich bread. Made moist and flavorful with our own blend of organic white and wholegrain flours. This bread has crept more whole grain over the years. It is currently at 58% whole grain (including the flour in the starter). We bring it every week.
Ingredients: stoneground wheat flour*, wheat flour*, stoneground rye flour*, sea salt, malted barley flour*, sourdough culture*
MULTIGRAIN SOURDOUGH
Our signature blend of eleven grains and seeds in an easy-to-eat and flavorful bread. Nutty, moist, and tender, this bread is the one we have been working on the longest (since 2012), and--maybe consequently?--it is our best-seller. We bring it every week.
Ingredients: wheat flour*, stoneground wheat flour*, multigrain flour (oats*, brown rice*, sorghum*, millet*, corn*, buckwheat*), seeds (sunflower*, flax*, pumpkin*, sesame*), sea salt, malted barley flour*, sourdough culture*, camu camu*
SESAME SPELT
We cover this bread in sesame seeds and add a touch of honey to play up the sweet nuttiness of 100% organic wholegrain spelt flour. Moist and tender.
Note: This bread is made with a commercial yeast pre-ferment, rather than wild yeast.
Ingredients: stoneground spelt flour*, sesame seeds*, honey, sea salt, yeast
