Naturally leavened sourdough with a crisp crust and airy crumb, fermented for 24 hours for deep flavor.

Our country loaf is the heart of everything we do — a simple blend of high-protein bread flour and a touch of whole wheat, hydrated and folded by hand over several hours to build strength and structure. A 24-hour cold fermentation allows the wild culture to work slowly, unlocking complex flavors and improving digestibility in a way commercial yeast simply cannot replicate. The result is a loaf with a blistered, crackled crust, an open and irregular crumb, and a flavor that deepens with every slice.