Slow‑fermented for over 24 hours, this loaf has a hearty crust and a soft, chewy inside. It’s the kind of bread that feels like home — simple, comforting, and perfect for everyday meals.

A fragrant, savory loaf infused with a rustic blend of Italian herbs — rosemary, basil, oregano, and thyme — folded gently into a naturally leavened sourdough base. Each slice carries the aroma of a countryside kitchen, with a golden crust that gives way to a soft, flavorful crumb. Melted cheese woven throughout adds richness and depth, creating a loaf that’s both comforting and boldly aromatic. Perfect for pairing with pasta dishes, soups, charcuterie boards, or enjoyed warm on its own.

Bright • Tart • Aromatic • Signature Loaf made with cranberries and orange peel. This loaf emerges with a soft, satin-smooth crumb and a perfume of bright citrus.

Artisan loaf with a buttery cinnamon-sugar swirl baked into every slice.

Handcrafted artisan loaf infused with premium aged Asiago cheese, offering a golden crust, savory aroma, and a tender, airy crumb with rich, meaty pockets of cheese.

Start your own sourdough starter with my dehydrated starter. Taken from the starter I use in my breads. Just rehydrate and within a week or two (depending on your environment), you can start making your own sourdough bread. I also have live starter available.