bread that took three days.
the least we can do is not rush you.
Reserve a loaf
saturdays are the country loaf.
The oven only does one thing at a time.
why 72 hours
Three days of fermentation. The flour does the work; we just keep time. The dough proofs cold for seventy-two hours before it ever sees the oven, and that long, quiet wait is what gives the country loaf its open custardy crumb and the dark crust that crackles when it cools.
Loaves Left Today
40
Forty loaves on a Saturday. When the number hits zero, that's the day.
The Rules
No phone calls before eight.
Point at the loaf you want.
Let the bread speak for itself.
“I set an alarm for the country loaf. The crumb is worth the early start.”
— Dana Whitmore · Saturday regular
“They told me to point instead of talk before eight. Honestly, I needed that.”
— Eli Park · Thursday seeded rye
hold a loaf the night before.
Walk past the line, say your name. We save the best for those who plan ahead.
Reserve a loaf