Loaves $9 to $14
Sourdough, baked dark.
A pale loaf is an underbaked loaf. Ours go a deep mahogany, because that is where the flavor lives, and the crust sings while it cools.
ask for the end piece
The daily four, plus friends
The loaves.
Country loaf
$11Our everyday bread. 20 percent whole wheat, 78 percent water, 36 hours start to finish. Open crumb, a mild sour, a crust that cracks when you squeeze it.
Seeded rye
$12Forty percent rye with sunflower, flax and sesame soaked overnight. It is dense on purpose. Let it rest a day and slice it thin.
Porridge oat
$12We cook oats like breakfast and fold them into the dough. The crumb stays soft and almost custardy for three days.
Baguette pair
$9Saturday and Sunday only. Same starter, shorter proof, thin crust. Best within six hours, so buy them for lunch.
Olive and rosemary
$13Green olives, fresh rosemary, a little olive oil in the dough. Thursday to Sunday.
Walnut cranberry
$14Toasted walnuts and dried cranberries in a whole wheat dough. The cheese board loaf.
Why it takes so long
The 36 hour schedule.
Most of the work is waiting. Time does what additives would do in a faster bakery: flavor, keeping quality, and a crumb that does not go stale by dinner.
- The night before, 7pm
Feed Gus
The starter gets a big feed of fresh flour and water and doubles overnight.
- Day one, 3am
Mix and rest
Flour and water sit together for an hour before the salt and starter go in.
- Day one, 4am to 7am
Four folds
A stretch and fold every hour by hand. No mixer arm, no shortcuts.
- Day one, 9am to 11am
Divide and shape
Cut by weight, rounded loose and left to relax, then shaped tight and dropped into baskets.
- Overnight
Cold proof
Into the walk in at 38 degrees for 18 hours. This is where the sour comes from.
- Day two, 5am
Score and bake
Straight from cold into a 500 degree deck with steam, then 45 minutes until it is properly dark.
- Day two, 7am
Cool, then sell
At least an hour on the rack. Cutting it warm makes it gummy, so please wait.
How to store it.
Cut side down on a wooden board for the first two days. No plastic bag, it softens the crust.
Day three, wrap it in a cotton towel. Day four, toast it.
To freeze, slice it first, bag it, and toast slices straight from frozen. A whole loaf thaws in two hours on the counter, then five minutes in a hot oven.
Bread for other days
We slice any loaf for free if you ask. Restaurants and cafes can get the same bread delivered before 7am through wholesale, and the Saturday sourdough class sends you home with your own jar of Gus.