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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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  • 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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  • Traveler's Bread

    Traveler's Bread

    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!  
    $10.00
    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!  

    Traveler's Bread

    $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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  • 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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