Pain de Campagne
Our table bread. A little whole rye for an earthy backbone and a crust that crackles.
75% hydration·21-hour ferment·Wheat · 10% rye
Our Breads · The Whole Bench
Everything we bake.
20-hour slow fermentation · living sourdough starter · no commercial yeast. Every bread that has come off our bench — what it is, and the craft behind it. The ones on this week’s menu are marked.
Living sourdough starter
Sourdough Slow-fermented levain
French flour, a living levain, and 20 hours of cold slow fermentation — our signature loaves.
Classic Country Sourdough the signature
Our signature loaf. Open, airy crumb and a deep amber crust from a 20-hour ferment.
6-Seed Multigrain Sourdough seven-grain
Flax, black sesame, sunflower, pumpkin, oats and chia worked into a tender crumb — hearty and chewy.
Turmeric, Cinnamon & Raisin Sourdough warmly spiced
Warm turmeric and cinnamon with sweet flecks of raisin — a gentle breakfast loaf.
Soft, feathery crumb
Milk Bread pillowy · levain-raised
Levain in place of commercial yeast, slow-fermented into a soft, pull-apart crumb.
Soft Hokkaido Milk Bread Shokupan
Japanese flour, milk and cream for a melt-in-the-mouth crumb — good enough to eat plain.
Hemp Seed Whole-Wheat Milk Bread nutty · everyday
Whole-wheat depth with nutty hemp seeds and a touch of honey — the everyday table loaf.
Family-Size Whole Wheat Toast the big loaf
An 880-gram family loaf — organic whole wheat with a yogurt-soft crumb, built for a week of breakfasts.
Flaky outside, moist within
Sourdough Scones spelt · levain-risen
Levain-risen scones — flaky outside, moist within, sweet and savory alike. Flat $5.49 / 100g.
White Chocolate & Macadamia the sweet classic
Creamy white chocolate against the crunch of macadamia — the classic sweet scone.
Orange & Earl Grey citrus · bergamot
Candied orange peel meets the bergamot lift of Earl Grey tea.
Cranberry & Walnut tart · crunchy
Tart dried cranberries and crunchy walnuts in a flaky levain scone.
Buttery Apple Cinnamon autumn warmth
House apple-cinnamon compote folded through — the warmth of autumn.
Pesto & Pine Nut savory
Basil pesto and Parmesan topped with pine nuts — our savory scone.
Chewy crust, tender center
Bagels mix & match · levain
Levain-fermented bagels — chewy outside, tender within. Flat $5.50 / 100g.
Soft, filled European buns
Soft Buns sold in pairs
Soft European-style buns, generously filled.
High-hydration Italian loaf
Ciabatta 4 for $12.99
A high-hydration Italian loaf — open crumb, crisp outside, chewy within.
Deep-brown lye crust
Pretzels min 2 per flavor
A deep-brown lye crust and distinctive malty aroma. $8.99 / 2 per flavor.
From the archive
The Classics where the bench began
The first loaves we ever shaped — European classics, each one a study in flour, water, salt and time. They rotate back onto the weekly menu when the season calls for them.
Seeded Multigrain
Flax, sunflower, sesame and millet soaked overnight, folded through a tender crumb.
82% hydration·24-hour ferment·Whole wheat · four-seed
The Miche
A two-kilo wheel of fresh-milled wheat. Sold by the half or quarter; it keeps for a week.
80% hydration·24-hour ferment·Fresh-milled whole wheat
Walnut & Fig
Spelt levain, toasted walnuts, soft dried figs. Astonishing with blue cheese.
76% hydration·22-hour ferment·Wheat · spelt
Danish Rye
Dense, dark, all grain — a 36-hour build, no wheat at all. Slice thin for smørrebrød.
85% hydration·36-hour ferment·100% rye
Sesame Semolina
Golden durum crumb under a sesame-crusted shell. Soft, faintly sweet, made for olive oil.
74% hydration·19-hour ferment·Durum · wheat
Baguette Tradition
Slow-built for real flavor: thin, blistered crust and an irregular, creamy crumb.
73% hydration·18-hour ferment·Type 65 wheat
Cultured Brioche
Slow-leavened with a touch of levain, then enriched with butter and eggs. Feathery, never cloying.
65% hydration·16-hour ferment·Wheat · butter · egg
Hungry yet? See what’s baking this week.
The bench rotates with the seasons — this week’s bakes are ready to order now, baked overnight and at your door by morning.
See the Weekly Menu