Single Purchase

Have your bread freshly baked for you every Tuesday, Wednesday, or Thursday!

You may choose free home delivery on bake day, or you can pick up your order on our Porch!
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  • Nick

    Nick

    The Nick is our seeded loaf that has roasted Pumpkin, Sesame and Sunflower combined with sprouted Flax. We roast all our seeds the same day to help bring an amazing toasty flavor to the bread. The dough base is light with hints of Rye and Einkorn. The Nick is named after Nick Beitcher former Head Baker at Tartine and current Master Mind at Midnight Bagel in San Francisco. Nick provided the inspiration for this loaf and helped us considerably during a very formative time at the bakery.
    $10.00
    The Nick is our seeded loaf that has roasted Pumpkin, Sesame and Sunflower combined with sprouted Flax. We roast all our seeds the same day to help bring an amazing toasty flavor to the bread. The dough base is light with hints of Rye and Einkorn. The Nick is named after Nick Beitcher former Head Baker at Tartine and current Master Mind at Midnight Bagel in San Francisco. Nick provided the inspiration for this loaf and helped us considerably during a very formative time at the bakery.

    Nick

    $10.00
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  • Single Origin

    Single Origin

    This bread is wheat in its purest expression. 80% extraction of whole wheat, water, and salt. We use fresh wheat from our farmer/miller @migrashfarm . Currently, we are baking with a strain of wheat called Bolles. The wheat tastes light and creamy with a hint of caramel on the finish.
    $10.00
    This bread is wheat in its purest expression. 80% extraction of whole wheat, water, and salt. We use fresh wheat from our farmer/miller @migrashfarm . Currently, we are baking with a strain of wheat called Bolles. The wheat tastes light and creamy with a hint of caramel on the finish.

    Single Origin

    $10.00
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  • Classic

    Classic

    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.
    $10.00
    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.

    Classic

    $10.00
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  • Farmhouse

    Farmhouse

    Simply put, a "bread lovers" bread. The Farmhouse combines Soft and Hard red wheats, locally grown rye, and the ancient grain Emmers. We add sprouted wheat berries for more layers of texture and flavor to this bread. We use 100% extraction whole wheat flour in this loaf which means every part of the wheat berry remains intact in the finished flour. The inspiration for this loaf came from visiting a wheat farm and imagining what kind of bread the farmers' family would be eating 100 years ago. The development of this loaf has spanned almost 6 months and we are very excited to share this piece of delicious edible history.
    $10.00
    Simply put, a "bread lovers" bread. The Farmhouse combines Soft and Hard red wheats, locally grown rye, and the ancient grain Emmers. We add sprouted wheat berries for more layers of texture and flavor to this bread. We use 100% extraction whole wheat flour in this loaf which means every part of the wheat berry remains intact in the finished flour. The inspiration for this loaf came from visiting a wheat farm and imagining what kind of bread the farmers' family would be eating 100 years ago. The development of this loaf has spanned almost 6 months and we are very excited to share this piece of delicious edible history.

    Farmhouse

    $10.00
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