The beauty of great bread lies in its simplicity and you can see that in the short list of ingredients in a loaf of our bread:
flour, water, leaven (sourdough starter) and salt.

Depending on the bread we’ll add in nuts, seeds or dried fruit, but never unnecessary additives like preservatives, sugars or emulsifiers.

Our doughs ferment for at least 24 hours before heading into the oven. While the sourdough process is much slower than using commercial yeast, we believe the nuanced flavor and more easily digestible final product is worth it. 

We are proud that all of our flour comes from small grain growers in the Western United States that are certified organic or using organic farming practices. Our flour comes from:

Ed & Lupe Schneider, New Mexican farmers who operate out of Anthony, NM. They specialize in regenerative agriculture that focus their efforts on adaptable grains that can withstand the changing climate in the Southwest. 

Central Milling, a mill in Utah that sources 100% organic grain from all over the Western United States.

Mountain Mama, a small grain grower and miller in Monte Vista, CO. 

Cairnspring Milling, grain grower and miller in the Skagit Valley, WA.