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.
Rye Bread
A dark, sturdy, nearly 100% rye bread made with Dark Rye Wholegrain Flour and a touch of Old World Bread Flour to give it a little spring. A bread where you can truly taste the grain. Great for open-faced sandwiches or eating with soups and stews.
Whole Wheat Loaf
A blend of Hard White Whole Wheat Flour and Max’s Marvel Blended Wholegrain Flour with a touch of Extra Virgin Olive Oil and Wildflower Honey. A wholesome favorite for toast and sandwiches.
Olive Oil Sourdough Loaf
We add a little Extra Virgin Olive Oil to our Country dough and nestle it into a loaf pan. This bread offers even more fluffiness than the Country Bread in a perfectly rectangular slice.
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 another certain Italian slab bread.
Multigrain Slab
A blend of Organic Old World Bread Flour, Hard White Whole Wheat Flour, Dark Rye Wholegrain Flour, Yellow Cornmeal, and Sonora Heirloom White Wheat Flour with a kiss of Extra Virgin Olive Oil 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 and Organic Old World Bread Flour to make a dough enriched with local pasture raised eggs, buttermilk, wildflower honey, and a lot of Extra Virgin Olive Oil and 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, Organic Hard White Whole Wheat Flour, and Scottish oatmeal. We like a hearty cookie here.