Orders for the following week may be placed online.
-Orders for nationwide shipping must be placed by 5 pm Sunday evening for Tuesday ship date.
-Orders for Manhattan pickup on Wednesday at the Union Square Greenmarket must be placed by 5pm Sunday evening.
-Orders for Brooklyn pickup on Saturday at the McCarren Park Greenmarket must be placed by 5pm Wednesday evening.
Please select your flavor and your shipping/pickup/delivery spot. We are following the strict guidelines of safety in our commercial kitchen and distribution.
The bags your breads come in are lined with a PLA coating. Bread can be kept on the counter for two days and the remainder should be sliced, wrapped, and frozen. Double-wrap bread in a reusable plastic bag in the freezer to keep bread safe from freezer burn. And this way, you can make a toast whenever you desire.
All of our ingredients are gluten-free but some of our regional grains are processed in a shared facility. We bake in a shared kitchen that also processes wheat. Therefore we cannot guarantee that there is no contact with wheat. Please proceed with caution for your personal sensitivity.
Currently we use raw honey in the first stage of fermentation for the sourdough starter. (For vegans who do not consume honey we offer other products that are clearly marked). There is no dairy used in any of the products.
The sourdough process takes three days. It begins by feeding the starter (named Seymour) fresh milled brown rice or oat flour, and water. After feeding, Seymour ferments for 12-14 hours. Then, a leaven is made using additional milled brown rice or oat flour, and water. Twelve to fourteen hours later, we have the base starter used in our bread. Each loaf is prepared and then ferments for 24 hours before baking. This process allows the sourdough bacteria to grow properly and creates the depth of flavors.
Sourdough is fed and flours are freshly milled according to order quantities. Fermentation takes two days, which means orders must be placed in advance and we are unable to do rush orders outside of our bi-weekly production cycle.
We are at two Greenmarkets (Wed + Saturday) with plenty of treats.
Sourdough lowers the glycemic index of the bread. Sourdough is the fermentation process of dough using naturally occurring lactobacillus cultures. Using freshly milled grains provides an optimal feeding environment for the sourdough bacteria. The acids produced by the various bacteria that inhabit the dough lower the pH level, creating the distinct sour flavor. Also, lower phytate levels make the bread more easily digestible.
Yes, we’re currently shipping within the U.S. with UPS.
The bread is made by hand and sometimes may not look exactly like the picture. Like life, sourdough is wild and changes every week due to heat, water, milled flour size, etc. We carve hearts into each loaf and sometimes in the oven it becomes invisible if the dough rises higher. No two loaves are ever the same, and that is something we embrace about working with specialty ingredients and techniques.