Country Sourdough Boule
Naturally leavened over thirty-six hours using regional stoneground wheat and whole rye, baked dark for an open custard crumb and crackling blistered crust.
Dense Espresso Brownie
Heavy Valrhona cocoa emulsion whipped with coastal dairy butter, infused with dark espresso extract and baked to a dense, chewy center with a paper-thin shiny top crust.
Brown Butter Four-Pack
Our anchor bake. European butter toasted to deep hazelnut tones, folded with bittersweet chocolate chunks, aged overnight, and finished with flakes of hand-harvested Atlantic sea salt.
Built from cold fermentation
Patience before the peel
Wild yeast cultures develop across three cold retard cycles, yielding deep lactic complexity without commercial starters or commercial conditioners.
Deep kettle brown butter
We melt and cook farmstead sweet cream butter in small copper pans until the milk solids caramelize to a dark amber, infusing each cookie with toasted hazelnut notes.
Flaked local sea salt
Crisp ocean brine crystals catch the morning sun on every tray. The mineral crunch balances molten chocolate and prevents dense doughs from leaning cloying.
Bakes disappear before noon
The wooden Dutch hatch at 37 1/2 Thurston Avenue unlatches at 7:30 AM every Friday. We package everything directly from warm cooling trays until the shelves sit empty.