Bread worth slowing down for. 

Boiled first and then baked, which is the only way to get a chew like this. Six to a batch, and still warm if you catch us early enough.

Butter rich and impossibly tender, with a golden crumb that pulls apart in soft strands. Made for slow mornings, French toast and quiet indulgence.

Slow roasted tomatoes, olives and herbs pressed into the dough before it bakes. It comes out looking like a garden and tasting like summer.

Our first loaf, and still the one we judge ourselves by. Fermented slowly for a full day, then baked until the crust crackles and the crumb inside pulls open soft and airy.

Sharp cheese in generous pockets, jalapeno with just enough heat to make you notice. Lovely warm, and honestly better the next morning, toasted.

Dark cocoa worked right into the dough, with chocolate melting in ribbons through the crumb. Somewhere between a very good loaf and a quiet dessert.