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We have two active sourdough starters at the bakery, one fed with organic whole wheat,

the other fed with a blend of rye and whole wheat flour.

Their names are Lucille and Florence (I know, we're a little bit crazy over here!)

Every week, we make small batches of bread and bake them Saturday mornings. Like all good things, Sourdough takes time. Each batch takes between 36-48 hours from starter to table.


Whole Wheat and Rye: Flour (Wheat, and/or Rye, and/or Barley), Water, Salt

Jalapeno-Cheddar: Flour, Water, Jalapeno, Cheddar Cheese, Sugar, Salt

Kalamata Olive: Flour, Water, Kalamata Olives, Salt

Cinnamon Raisin Currant: Flour, Water, Raisins, Currants, Brown Sugar, Cinnamon, Salt

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