This Rosca de Reyes is a soft, buttery sweet bread, lightly scented with citrus and enriched with eggs and milk for a tender crumb. Baked until golden and finished with colorful traditional decorations, it’s filled and topped with sweet quince paste and cherries for the perfect balance of richness and fruit. Each rosca is carefully prepared to honor the tradition of sharing—perfect for celebrating Día de Reyes with family and friends.

✨ Optional filling: Add Nutella for $5.

My sourdough starter is a seven-year-old culture originally from Meyer’s Bageri in New York City. It’s fed daily and maintained in a laboratory-grade incubator at a constant temperature, resulting in a strong, active yeast population. The starter is well balanced, producing exceptionally fluffy bread with a mild, clean flavor that isn’t overly sour.

A naturally fermented loaf made with 70% bread flour and 30% whole wheat for a balanced flavor and hearty crumb. Crafted with unbleached, non-bromated flours and French Guérande sea salt, this bread has no additives — just time, care, and a living starter that brings it all to life.

A beautiful, handcrafted selection of artisan sourdough breads made with 100% organic, high-quality flours. Perfect for gifting or elevating your celebrations this season.

What’s Included:

One German Rye Sourdough Loaf

Hearty, bold, and comforting.

Made with: organic bread flour + organic dark rye flour.

One Semolina Sourdough (Poppy Seed & Sesame)

Golden, fragrant, and uniquely nutty.

Made with: organic bread flour + organic semolina flour.

One Olives & Herbs Sourdough Loaf

Savory, aromatic, and perfect for pairing with holiday spreads.

Made with: organic bread flour + organic spelta flour.

Two French-Style Baguettes

Beautifully crisp with an airy, delicate crumb.

Made with: organic French-style flour + organic Khorasan flour.

One Decorated Classic Loaf

Festively designed with artisan scoring — a true centerpiece.

Made with: organic high-quality flours.

Ingredients & Quality:

All breads are made using organic, high-quality flours, naturally leavened, and baked with a slow-fermented sourdough process for exceptional flavor and texture.

A true taste of Paris in every bite—this baguette is crafted with authentic French-milled flour for that unmistakable Parisian character. The crust bakes up beautifully crisp and golden, offering a gentle crackle when broken open. Inside, the crumb is light, airy, and softly tender, with an open structure that’s perfect for holding butter, jam, or your favorite fillings. The flavor is naturally sweet, mildly nutty, and wonderfully aromatic, showcasing the unique quality of French flour. A classic baguette with genuine French charm, straight from the oven.

Crafted with premium French flour, this sourdough celebrates the true spirit of French baking. Milled in France using traditional methods, the flour is prized for its exceptional purity, balanced protein content, and naturally robust flavor. The dough is slowly fermented and finished with delicate lemon salt flakes from Cyprus — bright, mineral, and subtly aromatic — adding a gentle citrus lift that enhances the bread without overpowering it.

The result is a loaf with a beautifully caramelized crust, an airy, tender crumb, and a layered depth of flavor shaped by time, care, and provenance. This sourdough isn’t just bread — it’s a quiet journey across Europe in every slice. Oh là là. 🍞🇫🇷🍋

Gentle on the Body, Rich in Flavor

This loaf blends modern wheat with 50% einkorn flour, one of the oldest cultivated grains. Einkorn’s naturally softer gluten structure makes it easier to digest than typical wheat.

I’m personally gluten sensitive (not celiac, but I carry one of the gene mutations linked to gluten sensitivity), so I developed this recipe with care and science in mind. Each loaf ferments slowly for over 30 hours, allowing enzymes and wild yeast to naturally break down gluten while enhancing flavor, aroma, and texture. The result is a loaf that’s deeply flavorful and gentle on the body.

A rich, French-style loaf made with real butter and eggs for a tender crumb and golden, delicate sweetness. Soft, buttery, and lightly sweet, it’s perfect on its own, toasted with jam, or used for decadent French toast. Baked in small batches with care, this brioche brings a little taste of France to your table.

A hearty, naturally fermented loaf packed with flavor and texture from a blend of white and black sesame, flax, sunflower, poppy, and pumpkin seeds. Made with unbleached, non-bromated flours and no additives, it’s a wholesome, nutty bread that celebrates the richness of good grain and good seeds — slow-fermented and baked with care.

Soft and comforting, this loaf is made with milk, butter, and Ceylon cinnamon for a warm, delicate sweetness — no eggs, just simple goodness. Each slice reveals a tender crumb and a fragrant swirl of brown sugar and spice. Perfect toasted or enjoyed as is, it’s pure comfort in bread form.

This bunny-shaped herb sourdough is naturally fermented and lovingly made in small batches, so every loaf is unique. Soft, fragrant, and full of character — it’s perfect for spring celebrations or just for a bit of everyday fun.

Rye has deep roots in European baking heritage — known for its hearty aroma and nourishing flavor. My rye recipes are crafted to balance that traditional depth with a milder, more approachable flavor that suits modern preferences. The result is a loaf that’s wholesome, aromatic, and full of character without being heavy or sour.

A fragrant, naturally fermented loaf infused with green and black olives and a blend of aromatic herbs. The slow fermentation brings out a deep, savory flavor that pairs beautifully with soft cheeses, olive oil, or a glass of wine. Baked in small batches with care, it’s a loaf that brings a touch of the Mediterranean to your table.