Our Story

We bake in brick ovens heated with wood fires that are started the day before the bake and allowed to burn for around twelve hours. The ovens are swept out and sealed up allowing the heat to disperse evenly throughout the oven for another six to eight hours. The hand-shaped loaves are baked directly on the hearth, using the heat that has been stored in the bricks.

Instead of using commercial yeast, we use a natural starter. Our original started was made a number of years ago with organic flour, water, and Eureka Stone ground Flour and grapes; a concoction that was allowed to ferment in a controlled environment until the perfect acid balance and healthy bacteria were created. We keep it alive by refreshing it twice a day with Eureka flour and water.