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Dark Bread is Not Burnt Bread
We use a steam-injected deck oven to make all our bread. This steam allows us to create bread that have a crusty outside and a soft and chewy inside. We bake our bread dark because we think this is how a proper sourdough should be. “Darkness,” in terms of bread actually is a good thing. It means that there has been a proper caramelization of sugars that lend to the complexity and the crust and crunch.