Menu/Price List

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Standard 800g loaf. 100% Strong white flour filtered water and grey sea salt.

Standard 800g loaf. 90% Strong white, 10% whole wheat, filtered water, and grey sea salt.

Standard 800g loaf. 90% Strong white, 10% whole wheat flour, filtered water, and grey sea salt. topped with Sesame seeds.

White bread Cream Cheese loaf 1000g (white flour, yeast, egg, milk, butter, sugar, salt.)

Sourdough Boule 1000g loaf (80% Strong white/20% Whole wheat, green olives, black olives, herbes de Provence, lemon zest, grey sea salt.)

Sourdough Bâtard 1000g loaf 70% Strong white/30% Whole wheat, raisins, cinnamon, nutmeg, brown sugar, grey sea salt.)

Bâtard sourdough bread loaf 800g (90% Strong white and 10% whole wheat flours, flax seed, filtered water, grey sea salt.) 

Seeded whole-grain sourdough Bâtard 1000g loaf (Strong white, whole wheat, and rye flours. Grains: whole oat berries, millet, rye, and wheat flakes, rolled oats. Seeds: flax, poppy, sesame, sunflower, pumpkin, filtered water, grey sea salt.) *Availability dependent upon supplies.

THE traditional German Black Forest 3-layer chocolate, cherry cake infused with Kirschwasser liquor and Chantilly whipped cream.

20grams of our kitchen-tested and baker approved Dark Rye and All-purpose flour dehydrated starter crystals. Sold FRESH too. 

Mix the dry starter with bread flour or all-purpose flour with equal weight of filtered room-temperature water for a thick concoction. Wait until the starter starts to bubble which can take days according to added dry starter amount and its strength. Once bubbling, add equal amounts of flour and water. Start by hydrating 1 Tbsp of dry starter with 1 Tbsp of tepid filtered water to soften. After a few minutes, mix in 1 Tbsp of flour, cover loosely, and let sit at room temperature for 24 hours.  

The next day, stir in another 1 Tbsp of flour and 1 Tbsp of water to the mix and wait another 24 hours or so until bubbling fermentation appears. To maintain a proper amount of starter with less waste overall, discard all but 1 Tbsp of the activated starter and repeat the feeding process with 2 Tbsp of flour and 1 Tbsp of water. This will keep the starter thick and ready for use or feedings every 8-12 hours for use. 

Store at room temperature and feed once a day, every day, or refrigerate, and feed once a week, or freeze indefinitely when not in use. Always keep covered with a loose-fitting lid to allow for gas expansion from fermentation.