Our selection of loaves are all made with locally milled, organic flours, each hand-shaped and scored by our team of talented bakers, and then fermented for approximately seventeen hours before being baked in a stone deck oven. From a tradi baguette to fruit-filled seasonal loaves, our breads stand out for their uniqueness of flavors and ingredients, as well as the variety of flours used in creating our levains, which lend the doughs richer, deeper flavors.