Our sourdough starter is older than the bakery itself. We feed it every morning with flour and water, and it gives every loaf its gentle tang.
Each loaf rests for at least 18 hours before it goes into the oven. That slow rise is what gives the crust its crackle and the crumb its open, airy texture.
Come by early on Saturdays. The first sourdough batch usually sells out by 9:00.