We only offer our Focaccia on Fridays, Any order placed will be available for pickup or delivery the upcoming Friday.
Price shown is for a half sheet which is for 4 large pieces. Enter a quantity of 2 or more for full sheet discount!

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.

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.

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.

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.

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.

Weekly pickup or delivery, billed monthly. You may cancel or change your subscription at any time.

Weekly pickup or delivery, billed monthly. You may cancel or change your subscription at any time.

Weekly pickup or delivery, billed monthly. You may cancel or change your subscription at any time.

Weekly pickup or delivery, billed monthly. You may cancel or change your subscription at any time.