Journal
Notes from the bakehouse, the mill and the home oven
Stories about how we bake, the people who grow our grain, recipes scaled down for your kitchen and what is coming with the seasons.
All stories
More from the journal
Why our loaves take 36 hours
Time is the one ingredient we never cut. Here is what happens to a country loaf between Tuesday afternoon and Wednesday morning.
A simple focaccia for home ovens
No starter, no special tools, one large tray. Our weekend focaccia adapted for a home kitchen.
Meet the miller behind our flour
Our wheat and rye come from a small stone mill less than an hour away. We spent a morning there during harvest.
How to keep sourdough fresh
Linen, not plastic. Cut side down. And what to do with the last few slices.
Laminating by hand, one fold at a time
Our croissant dough takes two days and three folds. A look at the cold, careful work behind the pastry case.
Rather taste it than read about it?
The counter opens at seven, Tuesday to Sunday. Come for a loaf, stay for a coffee.