Proudly baked daily for you
Our diverse selection of bread celebrates the hard work and immigrant spirit that defines our nation. While our catalog may seem eclectic, it reflects the beauty of American cuisine - a melting pot where we savor the best from around the world.
Classic Sourdough
Sourdough is perhaps the first form of bread, fueling humans since the beginning of time. It derives its power from natural leavening and the flavors developed through fermentation. Time is essential—ours takes a minimum of 38 hours from starter to sandwich—where simplicity and technique are the true stars of this bread. Our mission is to craft a hearty, dependable slice you can rely on each and every day.
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Our sourdough is made with local, stone-ground rye (from our friends at Deep Roots Milling) from whole wheat and white flours, water, natural sourdough starter, and salt.
We use no artificial additives or preservatives.
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We care about your health as much as you do. You might argue it's our job to care even more since our bread touches the lips of thousands weekly. That's why we started baking in the first place. While we don't make any claims about slimming your waistline, we believe that quality bread, naturally leavened, free from additives, and fermented over a long period, is far superior to anything you'll find on store shelves. Part of our mission is to restore integrity to the food system.
Our bread is baked with integrity. We source rye flour from a local mill, use whole grains, and have gone to great lengths to find an unbleached and unenriched white flour free from bromates and added folic acid. This ensures that our bread supports your gut and endocrine system. It was a challenge to nail this down, but we did it.
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We hear you. Rye can be a polarizing flavor. However, we encourage you to give it a try. Many people who dislike rye are actually put off by the combination of rye and caraway seeds. Our bread uses just a touch of rye, which adds a hint of natural sweetness to round out the robust profile of the loaf and perfectly complements our sourdough starter.
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Store your sourdough in a cool, dry place in a paper bag or a bread box to maintain its crust.
For longer storage, we suggest slicing the loaf before you freeze it and you can pop out a single slice to thaw in the toaster. It's never been easier to have quality bread, whenever you want it!
Japanese Milk BUns
Japanese milk buns are renowned for their extraordinary light, fluffy texture, and rich flavor, achieved through the ingenious use of tangzhong. This technique transforms ordinary bread into an exceptionally airy and tender masterpiece.
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We like to describe this as combining the richness of brioche, with the sweetness of King's Hawaiian, and a moistness and flavor all its own. What differentiates Japanese Milk Bread (JMB) is the addition of Yudane/Tangzhong to the dough. In this process, a portion of the flour is either scalded with ripping hot water or combined with milk and water to create a roux. This is then added to the dough after it cools. This distinctive step gelatinizes starches in the flour achieving the distinctive fluffy texture. It is a process/method to naturally extend the shelf life of the bread by a day or two.
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Two reasons:
1. Enhanced Flavor: Like a good sear on a steak, a darker crust means more flavor. The Maillard reaction occurs as the bread bakes, creating complex flavors through a chemical reaction between amino acids and sugars. Simultaneously, the caramelization of sugars adds sweetness and depth.
2. Structural Support: Our Japanese Milk Bread (JMB) is exceptionally delicate. A well-developed crust is crucial to supporting its fragile structure.
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Here's what's in these buns:
Cow's Milk (Fancy that!), Fresh Eggs, Unbleached Unenriched flour, Milk Powder (Dehydrated Milk that Intensifies the distinctive flavor), Butter, Sugar, Yeast, Salt.
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Some ideas we're partial to to your creative juices flowing - Bacon Egg and Cheese with Tomato Jam, Pork Katsu, Fried Chicken Sandwich, and we're just getting started!
Check out our Burger for the Boys & Girls post in our Crumbs blog about an amazingly simple cheeseburger as well!
Rustic ciabatta
Our Ciabatta stands out with its distinctive elongated, sometimes irregular shape. The cavernous, airy pockets and crusty yet custardy texture yield an exceptional friend to any sandwich maker or garlic bread lover. Our loaves won’t leave your jaw exhausted from everlasting chewing like the mass-produced loaves most are familiar with.
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We recommend hunting down the finest of salamis or your favorite cold cuts and the boldest of condiments for a sandwich like no other! This is also bound to improve any Italian dinner mama whips up. Get our Italian sandwich recipe here.
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Unlike mass-produced ciabatta, ours begins with a liquid levain prepared 12 hours prior and includes the essential ingredient of time, with the whole dough fermenting a minimum of 6 hours for the hard work to unfold. We also use a higher percentage of water than most which means no two ciabattas are identical. The tradeoff of a little irregularity in appearance for improved flavor, texture, and quality is one we're willing to make and ne we believe is worth it.
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We refuse to add chemicals that can disrupt your ability to perform at your best. This means our breads have a shorter shelf life than most. Our Ciabatta is best within 5 days. It's certainly edible after that, but we recommend freezing it if you need to save it for later.
Japanese Milk Bread
Japanese milk bread is renowned for its extraordinary light, fluffy texture, and rich flavor, achieved through the ingenious use of tangzhong. This technique transforms ordinary bread into an exceptionally airy and tender masterpiece.
-
We like to describe this as combining the richness of brioche, with the sweetness of King's Hawaiian, and a moistness and flavor all its own. What differentiates Japanese Milk Bread (JMB) is the addition of Yudane/Tangzhong to the dough. In this process, a portion of the flour is either scalded with ripping hot water or combined with milk and water to create a roux. This is then added to the dough after it cools. This distinctive step gelatinizes starches in the flour achieving the distinctive fluffy texture. It is a process/method to naturally extend the shelf life of the bread by a day or two.
-
Two reasons:
1. Enhanced Flavor: Like a good sear on a steak, a darker crust means more flavor. The Maillard reaction occurs as the bread bakes, creating complex flavors through a chemical reaction between amino acids and sugars. Simultaneously, the caramelization of sugars adds sweetness and depth.
2. Structural Support: Our Japanese Milk Bread (JMB) is exceptionally delicate. A well-developed crust is crucial to supporting its fragile structure.
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Unbelievable french toast, classic golden-crusted grilled cheese, and as-is are all phenomenal choices. Looking for grilled cheese like nothing you've had before?
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Here's what's in these buns:
Cow's Milk (Fancy that!), Fresh Eggs, Unbleached Unenriched flour, Milk Powder (Dehydrated Milk that Intensifies the distinctive flavor), Butter, Sugar, Yeast, Salt.