Our grain, our neighbors
Grown close. Milled slow. Shared warm.
We buy stone-milled flour from a family mill twelve bicycle minutes away. Our starters live beside the oven, fruit comes from backyard trees, and yesterday’s bread becomes today’s almond rusks.
36 hours
Long fermentation for flavor and a sturdy crust.
12 minutes
The bicycle ride between our mill and the red door.
Zero rush
Small batches leave room to notice every loaf.