We believe good food is key to a healthy community. Our diverse local, organic and transitional grains are milled in-house to maintain their essence. Our long fermentation process harnesses the power of wild yeasts to create nuanced flavors, toothsome textures and best of all, a bread that's easier to digest. Baked in a wood-fired oven, we strive to capture the Northwest spirit in each loaf.
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From the unique and diverse grains we source to the season celebrating toppings at Sunday Night Pizza, freshness and a commitment to our neighbors and regional foodshed is at the center of our business model.
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