The day begins before the oven is hot. We refresh the starter, weigh each ingredient, and mix only the dough we can shape and bake with care.
After fermentation, every loaf is divided and shaped by hand. Small batches let us respond to the dough, protect consistency, and avoid making more than our community needs.
The final stage is heat: a bold bake for a crisp crust, a tender crumb, and the aroma that tells us the bread is ready.
