BREAD

Our founder, Kristin, moved to the Bay Area and worked in some of the city’s best restaurants and bakeries to learn everything she could about naturally fermented bread. Our bread menu today was informed greatly by her time as the Bread Baker at Outerlands in the Outer Sunset, where she featured a special baker’s loaf weekly, experimented with different flavor inclusions and grain ratios, and grew her passion for whole grains. Kristin developed the olive + cumin loaf we make daily back at Outerlands, and had to add it to the menu upon moving home. It’s still her absolute favorite.

BREAD OFFERINGS

Almost ALL of our breads are naturally leavened sourdough. Loaves with an * contain a tiny bit of commercial yeast, in addition to sourdough starter. Loaves with an + contain dairy or egg, all of our sourdough breads without a + are vegan.

Available DAILY:

Country Levain (350 g baby/850 g regular/1.5 K large)

Olive + Cumin Levain (850 g)

Oat Porridge Levain (850 g)

Cinnamon Raisin Levain (850 g)

Super Seed Levain Pan (1K)

100% Whole Wheat Levain Pan (850 g)

*Baguette (350 g)

+Jalapeño Cheese Levain (600 g)

Sesame Levain (850 g)

Specials:

FRIDAYS

• *+ Challah (500 g)

SATURDAYS

• Rugbrød/ Danish Rye (baby 300 g / large 800 g)

WEEKENDS

• *+ Dinner Rolls