Single Purchase

Back in the pre-industrialization time's travelers slowly made their way from town to town staying in local Inns and boarding houses. Everywhere a traveler discovered a meal and a night's rest they also discovered a different type of bread. Each region had unique types of wheat and grains. Each farmer had their own individual process for tending and harvesting their grains. This diversity of farming techniques, soils, and wheat type allowed for a wide variety of flavors to develop in the kinds of wheat and grains.  Each unique loaf was an unexpected adventure in taste. Inside the loaf was a tale is woven from the land, the Farmer, The Miller, and finally the Baker. We love making bread. We also love to share the unique grains, stories, and history we receive from our Farmers. We craft unique loaves each week based on what wheat and grains we have available from our local farmers. If you enjoy exploring different flavors and want to learn more about bread's incredible history this is for you!  

This bread is wheat in its purest expression. 80% extraction of whole wheat, water, and salt. We use fresh local wheat to bring a wonderful flavor to this bread. Currently, we are baking with a strain of wheat called Glenn. The wheat tastes light and creamy with a hint of caramel on the finish.

We bake for pickup or delivery on Friday

The history of the Classic Bread is firmly rooted in the classic San Francisco sourdough tradition. Our version layers in subtle hints of locally grown & milled whole wheat and rye. The dark crust gives way to a light and flavorful interior. One of the favorites around the bakery we typically recommend this bread as a starting point when exploring our breads for the first time.