Why our sourdough takes its time
A long, cold ferment and a lot of patience. The bread's not in a hurry; neither are we.
By ·April 27, 2026
Our sourdough starts the day before it bakes, with a long cold ferment that develops the flavor and the open crumb we want. You can’t rush it without losing what makes it good. The bread’s not in a hurry, and neither are we.
