STAGE ONE
Autolyse
Flour and water rested together before the salt or yeast go in, so the dough starts developing structure on its own.
Four stages, one loaf
Risen on its own time, not the clock's.
A real loaf spends hours rising before it ever sees the oven. What looks like waiting is the actual work, flavor and structure developing slowly, not a delay before the "real" part starts.
Baking today, fresh loaves out by 10am.
The four stages
Same loaf, same order, every bake.
STAGE TWO
Bulk fermentation
Hours, not minutes, at room temperature. This is where the actual flavor develops, not in the oven.
STAGE THREE
Shaping & proof
Shaped once, gently, then left to rise a final time. Overworking the dough now undoes the first rise.
STAGE FOUR
Baking
Steam for the first ten minutes, so the crust stays soft long enough for the loaf to keep rising in the oven.
Order ahead
See the daily menu, pricing, and pickup times.