Sourdough Breads And More: Croutons

Our sourdough breads are slow-baked the old-world way, long-fermented with a live starter so they are easier to digest and full of real flavor. We bake with ancient grains like einkorn and spelt, the wheats our great-grandparents knew, milled and worked by hand in small batches. The lineup runs deep, from artisan sourdough loaves and old-world bagels to dinner rolls, tortillas, crackers, croutons, and sticky buns. Nothing here is rushed or made with commercial yeast, because real bread takes time the way it always has. One slice, still warm, and the grocery-store loaf is finished.