Country Sourdough
Our everyday loaf: a 36-hour ferment, tangy and light with a chewy, open crumb. Perfect for toast, sandwiches, or tearing straight from the bag.
the classicWild-yeast sourdough, mixed by hand and baked in small batches every week. No shortcuts, no additives — just flour, water, salt, and a whole lot of patience. Fresh at the farmers market every Saturday.
Baked in one small batch, sold until it's gone. Reserve yours by Thursday so you don't miss out.
A long, slow ferment gives every loaf its deep flavor, open crumb, and crackly crust. Here's what comes out of the oven.
Our everyday loaf: a 36-hour ferment, tangy and light with a chewy, open crumb. Perfect for toast, sandwiches, or tearing straight from the bag.
the classic
A rotating line-up — seeded multigrain, jalapeño cheddar, rosemary & sea salt, and more. Something a little different every week.
always changing
Hosting a brunch, wedding, or big family dinner? Order a batch of loaves or rolls made just for you. Tell us the date and count.
by requestReserve ahead and your loaf is set aside with your name on it — no sold-out heartbreak.
Pick your loaves online or send us a message before 6pm Thursday. We bake to order, so every reservation counts.
Your dough is mixed, shaped, and slow-proofed overnight, then baked fresh in the small hours of Saturday morning.
Swing by the stall between 8am and 1pm. Your bag is ready and still warm — just say your name.
It started with a jar of sourdough starter on my kitchen counter and one very good loaf I couldn't stop thinking about. A few hundred loaves later, I'm baking every week for my neighbors here in New Jersey.
Everything is made by hand in small batches — no machines rushing the dough, no preservatives, nothing you can't pronounce. Just honest bread, the way it's meant to be. I'd love for you to taste the difference.
Tell us what you'd like and it'll be baked fresh and waiting at the market with your name on it.