Our Bread

We believe great bread should taste like where it comes from. That's why rye is the backbone of every loaf we bake. It thrives in New York's climate and soil, and when paired with other organic grains grown and milled in the region, each loaf expresses a balance of tradition and innovation—a true sense of time and place.

Naturally leavened and crafted with intention, our bread begins with a sourdough starter—no commercial yeast, only time and fermentation.

The Bread

Where to buy

The Grain

COUNTRY RYE

A classic sourdough with 20% dark rye. This loaf is perfect with butter, olive oil, or served warm straight from the oven. A versatile, everyday bread.

Kamut + Sesame

Also known as Khorasan, Kamut is an ancient grain that has a lighter color and mild nuttiness. It’s an absolute favorite. Finished here with a sesame seed crust.

Seed crusted whole grain bread resting after baking

Seeded Whole Grain

This whole grain loaf (spelt, fife, rye) contains caraway, coriander, sesame, fennel and flax seeds. You bring the pastrami, we’ve got the bread!

Einkorn

the oldest cultivated wheat in the world, Einkorn is a simple grain that is easy to digest. This nutritious loaf has a fantastic texture and wonderful flavor.

Whole WHeat SPelt

Spelt is an ancient grain that is slightly softer than what we are used to today. Excellent for toast, sandwiches, or your favorite cheese and honey.

Pain de Mie

From the French “bread of crumb,” this milk bread contains Spelt and Malted Barley baked in a Pullman Pan. Your griddle awaits!

Baguette

Our baguettes are made with a blend of Wheat, Khorosahn and Einkorn. Perfect for a sandwich, to go along with cheese, or simply to tear into warm from the oven!