Wild Levain Fermentation · Stone Deck Baking
Blistered caramelized crust,
Blistered caramelized crust,
custard-soft open crumb.
Our wild levain starter has been fed continuously since 1914. Crafted with three pure elements: stone-ground heritage flour, mountain spring water, and hand-harvested Guérande sea salt.
FRESH FROM THE OVEN
Daily Deck Pull Timetable
Baked in micro-batches throughout the morning for maximum crust crackle.
06:30 AM
Baguettes de Tradition
80% Hydration · Extra Crisp CrustPULLING NOW
08:00 AM
Country Sourdough Boules
Red Fife & Spelt · Wild Open Crumb09:30 AM
Cardamom Morning Knots
Cultured Butter · Swedish Pearl Sugar11:00 AM
Seeded Porridge Loaves
Toasted Sesame & Flax · Custard Interior
STONE-MILLED ON SITE
Ancient Grains, Zero Additives
🌾 Red Fife Heirloom
Canada's heritage wheat. Delivers deep nutty depth, roasted caramel aromatics, and a tender chewy crumb structure.
🌾 Khorasan (Kamut)
Ancient grain with large amber kernels. Imparts a rich golden hue and naturally sweet, buttery flavor profile.
🌾 Einkorn Ancient Wheat
The oldest cultivated wheat known. Exceptionally low in gluten toxicity and gentle on digestion.
DELIVERED WARM WITHIN 3 HOURS
Weekly Sourdough Drop
Delivered in unbleached beeswax bread wraps that keep your crumb moist for seven days.