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Process

Process

Levain
Our sourdough is our signature and our pride, using a centuries-old tradition of organically leavening the bread with a flour and water culture. We allow longer fermentation times to fully develop the flavor and texture. It’s certainly not the easiest or fastest method, and whether you call us obsessive artisans or gluttons for punishment, we believe the result is worth the wait. The result is a bread with a thick, chewy crust and a moist, dense crumb.

Preferment
Another exercise in patience, our preferment is a stiff dough with a fermentation lasting from 3 hours to overnight - developing a subtle lactic flavor with a crisp crust and moist, open crumb.

Méthode en Direct
Known as the “direct method,” Méthode en Direct is the most common baking method, but our results are anything but ordinary. The process begins with a stiff dough, left to rest and rise at room temperature for 3 to 4 hours, before it is crafted into an impressive variety of softer artisan breads.