In preparation for the opening of our bakery, we are temporarily pausing orders for the coming period. We are buzzing about to get the bakery up and running as speedily as we can so we can get back to baking for you! Thank you for your tremendous support. We are grateful to be in such a wonderful community. We will communicate updates through our Newsletter, on Instagram and Facebook, and will update the website as well. If you have any questions, please email or call. Thank you!!


Weekly Special: Dried Fruit and Pecan Loaf

Weekly Special: Dried Fruit and Pecan Loaf


Special for Weds, Apr 4 : A Nicoise Dried Fruit and Pecan Loaf

This week's special is inspired by a beautiful loaf we discovered while traveling through the South of France. Pain sportif (which translates awkwardly yet understandably enough to athletic bread) is a hearty loaf of dried fruits and nuts that emanates a wonderful, warm aroma perfect for these winter days.

We've packed this one pound boule with dried apricots, figs, dates, raisins, and pecans. The dough uses an extended cold fermentation technique. A percentage of the dough is hydrated by water that’s been soaking the dried fruits, infusing the dough with a subtle, well-rounded flavor. 

Enjoy with butter, blue cheese, or jam as is or toasted.

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