From farm to flour,

from flour to loaf,

from our hands to yours.

Our sourdough is not just a product; it's a testament to the artistry of fermentation and the wonders of local, high quality ingredients.

Unlike mass-produced grocery store bread, our loaves boast a unique character, derived from a carefully cultivated yeast and bacterium which work together to elevate flavor and texture.

  • 1. Choose a bread that keeps well: Sourdoughs and breads with a higher rye content have the longest shelf life.

    2. If you can’t eat it now, but you intend to eat it soon, keep it at room temperature.

    3. If you like a crispy crust, keep it in a paper bag, if you like a softer crust, keep it in a plastic bag.

    4. If your bread softens and you want to give it back it’s crisp, put your bread in the oven at 350F for a few minutes.​

    5. If you have a breadbox, use it. If you love bread, consider investing in a bread box.

    6. If you want to keep your bread for a longer period of time, like, say… until the world ends, wrap it well in plastic wrap, or seal it well in an airtight bag, and freeze it. To revive it, allow the loaf to thaw, unwrap it, and put your bread in the oven at 350F for a few minutes.

  • Butter Croissant

  • Pistachio Orange Schnecken

  • Chocolate Croissant

  • Mohn Schnecken