Black Forest Pumpernickel

“I think this is the best bread I’ve ever tasted in my life” a friend said of this deeply flavorful naturally fermented dark bread. It’s my own recipe, and pretty darned good if I do say so myself. All organic ingredients include rye and wheat flours, blackstrap molasses, caraway seeds, and cacao.


Made entirely from salvaged materials: a page from a discarded coloring book, tissue paper, graphite, acrylic paint, and the negative space sticker remnant from a sheet of red heart stickers.

Pizza dough

Pizza dough is wonderful stuff. Homemade, organic whole wheat sourdough pizza dough is amazing. It freezes well, thaws quickly (on the counter in a couple hours, or in the fridge overnight) and cooks up quick, crisp and chewy and delicious in a really hot oven or even on the grill. Plus it’s fun to make your own pizza, and easy!! Each ball of dough is enough for one large thin crust pizza or two single-serving pies. More instructions and recommendations provided with the dough. Sold fresh or fresh-frozen.

Orders placed by Sunday morning, 9 am will be ready for pickup by noon on the following Friday.



Pumpkin Seed & Marjoram Whole Grain

Experiment of the day: two kinds of organic whole wheat flour make this sourdough bread, plus pumpkin seeds and a little bit of freshly picked marjoram from my garden, creating a subtle, nutty, slightly sour, complex flavor. This might be my new favorite. Next time, more marjoram.

Rustic Whole Wheat

This bread is a less-sour natural ferment using local, organic, coarsely ground flour, as well as organic whole wheat bread flour and organic artisan flour. Just came out of the oven on Thursday evening, June 20th.

Sesame Whole Wheat

This is a hearty, chewy, not-too-sour sourdough bread that is at once hole-y and tender as well as sturdy. It keeps tremendously well, remaining moist and flavorful for weeks. Made with organic flour.

Sourdough Sandwich Loaf

This is a hearty, chewy, whole wheat not-too-sour bread that is at once hole-y and tender as well as sturdy. It keeps tremendously well, remaining moist and flavorful for weeks. The slow natural fermentation process used to make this bread develops flavor and breaks down gluten before it’s baked, making it easy on digestion and high in available nutrition. Ingredients are simple: organic whole wheat and organic artisan bread flour, kosher salt, and water.

Whole grain sourdough rye

This bread is hearty — 100% whole grain organic rye with caraway seeds, a staple at our house. It keeps really well—the flavor improves for days, and as it cures, it firms up a bit, becoming easier to make very thin slices, which is my favorite way to eat it (toasted of course).