We make our breads traditionally, some may call it "artisan", we do not like to use the term as it has been too wildly used as of late. Large grocery stores label their breads artisan, while the bread was made in California by machines, frozen, packaged, shipped and then is reheated at the grocery store adoring a sticker which states "store baked". This is not an "artisan" process but it is labeled as such. We make our breads by hand, every morning, using nothing more than flour, water, salt, our natural sourdough starter and in some cases yeast. The dough is mixed and allowed a long fermentation to increase acidity ensuring a more flavorful bread while also increasing, to a certain extent, the shelf life of the bread without the need to add preservatives. We then shape all of our loaves by hand and allow another long final rise before being set into our stone deck oven. This is our way to make bread. It is labor intensive, however, we feel the product is superior to those other "artisan" breads.

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard