Concord Blonde
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This is our most straightforward workhorse loaf, made with a mixture of refined bread flour and a custom blend of high extraction fresh-milled flour from hard red spring and winter wheats as well as heirloom grains. It has a burnished, blistered crust and a soft, cream-colored interior crumb. It is leavened from a young culture, minimizing acid content and making the signature sourdough flavors milder and closer to yogurt than citrus. This bread is terrific with both sweet and savory complements, and whatever is leftover can be made into excellent croutons, bread crumbs, and French toast.
Country Porridge
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Our porridge bread begins its life with our Blonde dough formula, but includes a porridge made from scalded wheat middlings reserved from the milling process. This returns to the bread much of the flavor and nutrition that is lost when a flour is refined, and the added hydration keeps the interior crumb more tender and light than is normally associated with whole grains. The bread is coated in wheat bran before baking, giving the crust a crisp crackle when sliced and toasted. The flavors are maltier and the colors deeper in comparison to our Blonde loaf.
Beekeeper’s Rye
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Starting from a wheat flour dough similar to our other two breads, this loaf is leavened with a good dose of pre-fermented rye flour that is freshly milled and sifted in-house. With notes of local organic honey in addition to the strong flavor of rye, the profile of this bread is a balanced mix of sweetness with a hint of spice. It’s a bold tasting loaf that pairs well with savory foods.
Monthly Signature Loaves:
Each month’s order will include one unique rotating loaf that will often be inspired by seasonal ingredients and flavors to complement whatever else is on your table. Also keep your eyes peeled for one-off specials that will be offered on a limited basis some weekends.