Products
In Progress
Country Bread
Inspired by modern California sourdough, we use Organic Old World Bread Flour and a little Organic Hard White Whole Wheat Flour to create a bread that is reminiscent of Portuguese papo seco and pão caseiro. A perfect loaf for your daily bread.
Portuguese Corn Bread (Broa de Milho)
Yellow Cornmeal and Wholegrain Rye flour, mixed with Organic Old World Bread Flour to create a hearty, whole-grain-forward sourdough version of Portuguese Corn Bread (no relation to American cornbread). Ideal for snacking with cheese or to accompany a soup or stew.
Oatmeal Porridge Bread
We take our Country dough and fold in some cooked Rolled Oats to add a creamy oat goodness to the crumb. Covered in oats for a toasty oat aroma!
Cornmeal Porridge Bread
We take our Country dough and fold in some cooked Yellow Cornmeal to add a creamy corn goodness to the crumb. Covered in cornmeal for a toasty corn aroma!
Whole Wheat Loaf
A blend of Hard White Whole Wheat Flour and Max’s Marvel Blended Wholegrain Flour with a touch of Dark Rye Flour, with Extra Virgin Olive Oil and Wildflower Honey. A wholesome favorite for toast and sandwiches.
Sourdough Slab
We use a combination of Organic Old World Bread Flour and Organic Hard White Whole Wheat Flour, top it with a generous pour of Extra Virgin Olive Oil and a sprinkling of Salt Flakes, and bake it in a tray until it is golden and crispy. Reminiscent of certain Italian slab bread.
Multigrain Slab
A blend of Organic Old World Bread Flour, Hard White Whole Wheat Flour, Dark Rye Flour and Sonora Heirloom White Wheat Flour with a kiss of Extra Virgin Olive Oil and topped in Yellow Cornmeal for maximum flavor. We threw everything at the wall to create a flavorful bread worthy of any sandwich.
Orange-Cinnamon Roll
We use Organic Hard White Whole Wheat Flour, Organic Old World Bread Flour, and a kiss or Dark Rye Flour to make a dough enriched with Pasture Raised Eggs, Buttermilk, Wildflower Honey, and a lot of Extra Virgin Olive Oil, then fill it with a signature cinnamon-sugar-citrus-butter. A roll worthy of the Golden State.
Cornmeal Biscuit
A blend of Organic Old World Bread Flour, Sonora Heirloom White Wheat Flour, and Yellow Cornmeal layered with butter. Our take on the flaky biscuit pairs well with butter and jam for a sweet treat or cheddar and egg for a savory meal. In either case, this biscuit will have you saying “Eureka!”.
Chocolate Chip Cookie
We pour Extra Virgin Olive Oil over a generous amount of chocolate chips and a wholesome foundation of Sonora Heirloom White Wheat Flour, Dark Rye Flour, and Rolled Oats. We like a hearty cookie here.