Our 23-year-old starter began its life in France, made from organic grapes, water and biodynamic flour. It is a natural living organism that needs proper care and daily feeding. We use a natural fermentation process similar to that of wine and cheese-making. It takes at least 48 hours to make each handcrafted loaf and pizza dough.

Our sourdough breads and pizzas are made and baked fresh daily using all- natural ingredients, without additives. Our commitment is not only to strive for excellence, but also the preservation of a true art from baking. It is a time honored tradition we truly enjoy, one in which we hope our customers will also feel is well worth it.

TO GOOD HEALTH - unfermented bread is difficult to digest, but by traditionally fermenting our dough over a long period of time with a natural leaven, we make bread that is rich in flavor with ingredients that can easily be absorbed by the body.