These aren't your average sticky buns. We’ve combined the complex, tangy depth of a long-fermented sourdough with a gooey, amber glaze, toasted walnuts, and plump raisins. They are pillowy-soft on the inside, perfectly crunchy on top, and 100% worth the sticky fingers.

Naturally leavened sourdough dough with a tangy, blistered crust—crisp on the outside, chewy and airy inside, built from a mature starter for depth of flavor.

Naturally leavened sourdough dough with a tangy, blistered crust—crisp on the outside, chewy and airy inside, built from a mature starter for depth of flavor.