A generous, organic sourdough loaf made with wheat and rye flour. Slow-fermented for flavor and keeping quality. Best enjoyed: for breakfasts, sandwiches, and daily toast.

A generous, organic sourdough loaf made with wheat and rye flour. Slow-fermented for flavor and keeping quality. Best enjoyed: for family breakfasts, sandwiches, and daily toast. Made to be shared

Ancient Grain Sourdough - before Artisan A naturally leavened sourdough made with a changing blend of freshly milled grains. I select distinctive wheat varieties for their unique flavor, aroma, and character—ranging from heritage grains to carefully grown modern varieties. The blend changes with the season and the grain available at the mill, making every bake a little different.

100% Whole Grain Sourdough made with heritage grains such as spelt, einkorn, emmer, Khorasan, and rye. Naturally fermented with wild sourdough starter, these breads have a rich, complex flavor with earthy, nutty, and gently sweet notes. Hearty, deeply flavorful, and full of the character of the whole grain. For the best experience, slice thinly and enjoy simply — with good butter, cheese, or your favorite spread. These are hearty breads with plenty of flavor, meant to be savored one slice at a time. Ancient grains. Slow fermentation. Real bread.