DARK BREAD
Black rye bread
Dense, deeply flavored rye loaf with a caramelized crust. Made with whole rye flour and a natural rye starter - the kind our grandparents grew up with.
LIGHT BREAD
Sourdough wheat bread
Soft crumb, nutty finish, lightly malted crust. Baked fresh daily in our wood-fired oven from a single sourdough starter we've kept alive for decades.
COOKIES
Pastries.
Various types of pastries that are baked with the same patience and care. Assorted pastries filled with different jams, cookies without added sugar or something on the salty side – we have everything to satisfy your every craving.
From starter to loaf
Four steps, unchanged for generations. Nothing fast, nothing automated - just time, fire, and hands.
Natural starter
Cultured and kept alive in wooden containers, fermented slowly with nothing but flour and water.
Hand-formed dough
Every loaf is shaped by hand — no machines touch the dough between mixing and oven.
Wood-fired bake
Fired in a traditional wood-burning oven that gives our bread its deep crust and slow-cooked aroma.
Fresh loaf
Pulled from the oven before dawn and delivered to local markets the same morning.
Find us
Where to taste our bread.
Visit us at the bakery, or find our bread at one of these local markets and partner shops.