The menu
THE MENU IS A
COMMUNITY ARCHIVE.
Instead of anonymous product names, our signature loaves are named after the people who become part of the story. Not customers, characters. A loaf earns its name: someone requests it, Alyssa experiments, people keep asking for it, and then it gets a name.
The house loaf
THE HAZEL
$10.00Our house loaf. A classic country sourdough, slow-fermented for over 24 hours and baked to a deep, crackly crust with a soft, open crumb. Just three simple ingredients: organic flour, water, and sea salt. Named for Alyssa's grandmother, Hazel, the loaf that started everything.
The back room archive
LOAVES THAT EARNED A NAME
THE MAYA
brown sugar + cinnamon
ingredients: flour, water, salt, brown sugar, cinnamon
THE JULES
roasted garlic + rosemary
ingredients: flour, water, salt, roasted garlic, rosemary
THE SOPHIE
dark chocolate + flaky salt
ingredients: flour, water, salt, dark chocolate, flaky salt
The archive rotates with the seasons and the starter's mood. Curious about one? brb, just ask.
Take the back room home
Sourdough Starter
$5.00+A lively, bubbly starter that's active and ready to bake with from day one, fed with nothing but organic flour and water. Perfect for your very first loaf or as a backup for a seasoned baker. Comes with simple feeding instructions to keep it thriving for years. Choose your container below.
- Plastic ramekinincluded
- Glass jar+$5.00
New to sourdough starter? Feeding instructions▾
Sourdough Starter · Feeding Instructions
- 1.
Place a clean glass jar with a lid on a kitchen scale, tare the scale, and add the starter.
- 2.
Add starter, water, and unbleached AP or bread flour at a 1:1:1 ratio. Mix well until it reaches pancake-batter consistency. For a stiffer starter, feed at a 1:2:3 ratio.
- 3.
Cover the jar with a cloth and let it sit at room temperature for 4 to 12 hours, until it doubles in size and becomes bubbly.
- 4.
Use the active starter in a recipe, or keep it in an airtight glass jar in the fridge between uses.
- 5.
If kept at room temperature, feed every 12 to 24 hours. If refrigerated, feed once a week, or 8 to 12 hours before you use it.
- 6.
Discard half of the starter before each feeding, then repeat the 1:1:1 feed ratio. Let it ferment before using or storing.
room to rise
READY WHEN YOU ARE
Pick a pickup date and time that works for you. No payment online. Just settle up at pickup.
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