What you eat is an important decision.

I do my best to source as many products locally and organic as possible. Everything is made from scratch, and I do not use artificial colours, flavours, dough conditioners, or preservatives.

You'll find glass, stainless steel, unbleached parchment paper, and real butter instead of margarine in this kitchen as I do my best to steer us all away from microplastics and harmful additives.

Our sourdough goodies get their amazing flavour from a 150 year old San Francisco sourdough culture and from using traditional sourdough baking practices. In order to truly unlock the benefits of the wild cultures contained in a levain, you need to embrace the long process of fermentation. This fermentation activity increases the longer you let those sourdough cultures mingle in your dough before baking, and you simply can't achieve the desired levels of fermentation by baking sourdough soon after mixing (like most commercial bakeries do). Unless your bakery ferments the dough by letting it rest for longer periods of time, then the cultures weren't given a chance to take hold in your baked goods in order for you to reap the benefits.

Our sourdough breads and pizza dough undergo almost a full day of fermentation processes before we consider it complete. This is why orders need some lead time to prepare! 

There is absolutely no such thing as "rushing" proper sourdough - let us do the work and you can do the eating!