OUR BREADS
All of our breads are made with organic ancient, heirloom and modern grain varieties, stone milled for us by Barton Springs Mill in the Texas hill country.
Our breads are primarily leavened using our sourdough culture, processed by hand and never contain chemical additives, preservatives or dough conditioners.
Our process of long, slow fermentation aids in nutrient retention, improves digestibility and promotes complex flavor and texture in every loaf.
SAMPLE MENU
-daily breads are subject to change-
PAIN DE CAMPAGNE
Our take on the classic French country loaf. Mildly sour with a deep russet crust and light interior.
Made with organic Yecora Rojo red wheat, organic Wrens Abruzzi rye flour, levain and salt.
MÉTEIL
A classic bread from the Auvergne region of France dating back to the 18th Century. Méteil typically refers to a blend of wheat and rye flour. This dark and complex loaf has excellent texture and keeping quality.
Made with organic Spelt flour, organic Wrens Abruzzi rye flour, rye crumb soaker, levain and salt.
BAGUETTE
Our take on the traditional baguette. Crisp crust with a creamy aromatic crumb.
Made with organic Stardust white wheat flour, organic Yecora Rojo red wheat flour, levain, yeast and salt.
CIABATTA
An Italian "slipper" bread boasting a deep wheaty aroma with a thin blistered crust. This loaf has large air holes due to the high hydration and lack of degassing.
Made with organic Stardust white wheat flour, organic Spelt flour, levain, yeast and salt.
CORN GRIT & GOLDEN RAISIN
Mildly sweet and aromatic levain bread with a chewy texture and a subtle complexion.
Made with organic Sonoran wheat flour, organic Stardust white wheat flour, organic Mediterranean red wheat flour, organic yellow corn grits, levain, salt, rosemary and golden raisins.
COFFEE WALNUT
Toasted walnuts and a coffee infusion give this loaf a nutty and slightly bitter edge that balances well with the bread's wheat and sour notes.
Made with organic Yecora Rojo red wheat flour, organic buckwheat flour, toasted walnuts, coffee, levain and salt.
BLUE GRIT FOCACCIA
A twist on the Italian flatbread with Hopi blue corn grits, Texas Ranch olive oil and topped with Maldon sea salt.
Made with organic Stardust white wheat flour, organic spelt flour, organic Hopi blue corn grits, levain, yeast and salt.
OLIVE & SESAME FOUGASSE
A sculptural flatbread traditionally patterned to resemble a sheaf of wheat. Our fougasse is embellished with castelvetrano olives, toasted sesame seeds and a hint of orange zest. A crispy, chewy, flavorful flatbread.
Made with organic Stardust white wheat flour, organic spelt flour, levain, yeast, salt, olives, toasted sesame seeds and orange zest.
T'FER PRETZEL
A Bavarian pretzel with a Louisiana lean. Tastes as good as it sounds!
Made with organic Yecora Rojo red wheat flour, butter, barley malt syrup, levain and salt.
BIALY
Originally made by Jewish bakers in Bialystok, Poland, the Bialy came to New York in the late 1800's. With a texture similar to a bagel, this chewy roll has a filling of minced onion, poppy seeds, and breadcrumbs.
Made with organic Stardust white wheat flour, organic spelt flour, levain, yeast, salt, onion, poppy seeds, breadcrumbs and olive oil.