Methods & Ingredients

Bread panorama

We are proud to be part of the art of eating and hope this bread provides a few extra moments to linger at the table with family and friends. Thank you for being part of the creative process as it continues on from our bakery to your home.

We think our bread tastes better in larger loaves, usually 20 oz. To store, just cover with a cotton or linen towel cut side down on your cutting board. It should be fine for about four days. If the bread becomes a little hard simply spray with water and pop into a hot oven for a few minutes. If the size of our loaf is more than you can eat, cut it in half, wrap first in foil, then in a plastic wrap or plastic bag and freeze.

Our Method... We bake in brick ovens heated with wood fires that are started the day before the bake and allowed to burn for around twelve hours. The ovens are swept out and sealed up allowing the heat to disperse evenly throughout the oven for another six to eight hours. The hand-shaped loaves are baked directly on the hearth, using the heat that has been stored in the bricks. This is called “retained heat” since once we start baking there is no opportunity to add more heat to the oven.

Our ingredients...All of our flours are organic. We only use Brittany Sea Salt in the dough. We like it for its bright clear flavor and the gentle effect it has on our dough. The extra virgin olive oils we use are local and organic. We take into consideration the purity of every ingredient we use, and never ever compromise quality for price.

Instead of using commercial yeast, we use a natural starter. Our original starter was made a number of years ago with organic flour, water, and Weber Ranch grapes; a concoction that was allowed to ferment in a controlled environment until the perfect acid balance and healthy bacteria were created. We keep it alive by refreshing it two to three times a day with organic flour and water. This contributes greatly to the flavor, texture, digestibility and keeping quality of our breads.

Bread-fire panorama

Bread photos by Ed Anderson (© 2011). See Ed's portfolio at