What We Make: Breads, Bakes & Other Stories

Our menu shifts with the seasons and the mood of the kitchen, but a few staples stay close to our hearts. Our country sourdough — with its chewy crumb and crackling crust — is a daily presence. It pairs with everything, yet stands confidently on its own. It’s the bread we reach for in our own homes.

You’ll find wholegrain loaves speckled with seeds, oat-rolled batards, and dark rye studded with toasted walnuts. On weekends, we bake challah — soft, golden, braided by hand. Occasionally, we offer fougasse or focaccia, blistered with olive oil and fragrant with rosemary or garlic.

We bake pastries, too. Laminated doughs, seasonal fillings, frangipane and fruit. Our kouign-amann has become something of a quiet favorite — caramelized on the edges, tender at the center, never too sweet. Scones, muffins, poppyseed twists — these rotate in and out, depending on what the garden offers and what the bakers feel like making.

Sometimes we bake things just for fun. Little experiments. One-offs. Small moments of joy. A new tart, a forgotten family recipe, something inspired by a neighbor’s garden or a story we heard.

Not everything we make has a name. But everything has a purpose. It’s all meant to be eaten slowly, shared freely, and remembered long after the last crumb is gone.