August 7, 2026

A rustic, free-form sourdough loaf crafted from a blend of organic white flour and local stoneground whole wheat flour, filtered water, and salt. Naturally fermented for depth of flavour, with a crisp golden crust and an airy, tender crumb.

A soft, sandwich-style sourdough loaf made with organic bread flour and oats, lightly sweetened with honey and enriched with olive oil. Naturally fermented for flavour and baked into a tender, evenly shaped loaf — perfect for everyday sandwiches and toast.

A rustic sourdough focaccia made with organic bread flour, filtered water, olive oil, rosemary and salt. Light and airy with a crisp olive-oil crust, topped with fresh rosemary and flakey sea salt.

Best enjoyed within 5 days.