We mill regional heirloom grains every morning and ferment our doughs slowly over 48 hours. No commercial yeasts, no chemical conditioners—just flour, water, salt, wild air, and intense cedar heat.
Organic Hard Red Winter Wheat, Rogue Valley Rye, 48hr Levain, Sel Gris de Guérande.
We believe modern commercial bread abandoned its soul when it prioritized industrial speed over biological fermentation. We do things the slow way because there is no other way to make real bread.
Every sack of grain arrives from family farms in the Palouse and Willamette Valleys. We stone-mill in small batches on site, preserving the wheat germ and nourishing fats that industrial roller mills strip away.
Our wild levain starter has been nourished continuously in Oregon white oak casks since 2017. A slow two-day ferment pre-digests gluten and breaks down phytic acid, unlocking mineral bioavailability and unforgettable flavor.
Our custom 14-ton Spanish masonry oven is fired with seasoned applewood and hazelnut prunings from local orchards. Thick volcanic stone shelves bake loaves directly on radiant heat, generating explosive oven spring.
Bread should never be rushed. When you afford honest grain forty-eight hours to awaken with wild mountain air and cold water, flavor stops being an artificial additive and becomes a true revelation.
Freshly pulled from 500°F volcanic stone. Fermented slowly over 48 hours for deep digestible flavor.
Flaky buckwheat crust filled with spiced Hood River organic peaches, Oregon wildflower honey, and culinary lavender syrup.
Our signature 48-hour levain with blistered crust, caramelized ear, and open custard-like interior.
Nutty ancient grain spelt loaf rolled generously in toasted black and white sesame seeds before hearth bake.
Twenty-seven delicate layers of cultured butter pastry enveloping two batons of 70% dark French chocolate.
Croissant dough trimmings rolled in freshly cracked cardamom pods, orange zest, and caramelized turbinado sugar.
Rich almond frangipane topped with caramelized mission figs and wildflower honey glaze in a buttery buckwheat shell.
Pillowy, high-hydration sourdough dimpled generously with single-estate California olive oil and fresh rosemary.
Follow the scent of toasted rye and woodsmoke to our historic millhouse in Portland's Eastside Arts District.
*We bake in small daily batches. Popular specialty loaves often sell out by early afternoon.
Dedicated 90-minute complimentary parking lot directly behind the millhouse accessible via Hearth Lane. Covered bicycle racks on front timber deck. Located 2 blocks from the SE Water Ave Streetcar stop.
Elevate your wedding, studio gathering, or private dinner with warm sourdough loaves, hand-laminated morning pastries, and seasonal galettes.
Planning a gathering, wedding, or need large batches of fresh sourdough? Let us know at least 48 hours in advance so we can feed the levain accordingly.
