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.
Free-form rustic galette packed with tart Oregon marionberries, fresh garden thyme, and turbinado crunch.
Heavy, hearty sourdough infused with a warm porridge of toasted oats, flaxseeds, sunflower seeds, and local clover honey.
We mill single-origin whole grains in our millhouse every Tuesday and Friday. Our grains are never treated with potassium bromate, chemical bleach, or synthetic enrichment. Retaining 100% of the natural germ oils preserves authentic nutrition and earthy aroma.
Natural 48-hour sourdough fermentation drastically degrades gluten proteins and neutralizes phytic acid. Many guests who experience bloating or mild non-celiac sensitivity to commercial bread thrive on our traditional levain.
Require 5 or more loaves for a dinner, family reunion, or restaurant service? Please submit a request at least 48 hours ahead so our bakers can set aside extra starter for your batch.
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