Country Sourdough
Our every-loaf. 36-hour cold ferment, blistered crust, an open custardy crumb. The whole bakery starts here.
$9per loafThe Levain
One jar. Twelve years.
We don't add yeast. We feed a starter we began in a borrowed kitchen in 2012 — and it has woken up every single morning since.
Mara & Tomás
Bakers, founders, dish-washers
Bakers, founders, dish-washers
It started as stubbornness. We wanted bread that tasted like the loaves we grew up tearing apart at the table — not the soft, sweet, week-old kind from the shelf, but something with a back-talk crust and a sour you could feel in your jaw.
So we made a starter from flour and water and time, named it "Doris," and learned to listen to it. A levain is alive: it rises faster when the kitchen is warm, sulks when it's cold, and tells you exactly how the bread will turn out hours before it does.
Everything we sell is built from Doris and four ingredients: flour, water, salt, and patience. No commercial yeast, no dough conditioners, no shortcuts that would let us bake twice. We mix in the afternoon, the dough proofs cold overnight, and we score and bake before the sun is fully up.
We bake what one oven and two pairs of hands can make well. That's usually around two hundred loaves. It's why we're often sold out by noon — and why, honestly, we wouldn't have it any other way.