Why our sourdough takes thirty hours
From the afternoon mix to the five-thirty bake: what happens to a loaf while you sleep, and why we do not hurry it.
Journal
Notes from the kitchen: how the bread is made, what is coming into season, and how to order for the day you need it.
Ordering a celebration cake: what we need from you
How many people, which day, any allergies — and why fondant needs an extra day.
The three a.m. shift
Ovens on at three, first loaves out at six thirty, doors open at seven: the morning in five steps.
Flour from the valley
Why we buy wheat from one mill an hour away, and what changes from harvest to harvest.