homemade. sourdough.
what else do you want us to say?
the ingredients: water, salt, flour. yes, that’s it in our loaves and focaccia.
only three ingredients, as real food should be.
trillions of wild bacteria & yeast, are at work transforming these grains into their safest and most nourishing forms possible for our bodies.
all our dough starts its life in a big bowl, where it is quickly mixed to combine all components. over the course of a couple hours, it is then folded, individually shaped and stretched, and given time to rise. then placed into our backyard bread oven, your own bread, is cooked to golden perfection.
the mothers/levains for our sourdough breads ferment for 12 hours. once mixed, our sourdough breads ferment for 6-10 hours depending on the breads. we make sure to reach a pH of 4.5 or below which is the ideal window for maximum detoxification, safety, and nourishment
all at the hands of our talented team.
terroir…
the combination of environmental factors such as soil, climate, and sunlight that give food products a distinctive character. this is essential regarding sourdough, as the vast amount of wild bacteria and yeast present are native to the eastern shore. They in turn produce bread with a flavor profile that is unique to each location - these exact loaves are only possible in maryland.
