Great bread is a good bit like fine wine. It takes time, plus the artistry of someone who really cares to create it. Just like fine wine, bread is fermented with yeast, not only to create lightness and volume, but to develop the flavor of the grain. The best breads are allowed to ferment (rise) very slowly in order to develop optimum flavor. Modern bakers have created ways to hurry up the process. The bread they make is light and voluminous, but the flavor and texture suffers terribly. They tend to add enrichments to the dough to make up for this lack of development of the wheat flavor, but that never really compensates. This hurried up process also produces a loaf that gets stale fast, so they add a bunch of preservatives so they can keep it on the shelf longer.

We make our breads using the ages old traditional methods of long slow fermentation. We only make a few loaves, in small batches. Flavor and texture is much more important to us than mass production. You can taste the difference; the texture is chewier so you'll savor it longer. Our bread is a simple pleasure that you'll want to experience over and over again. It's bread the way bread should be!

Artisan Breads

Hearth Breads:	Sandwich Loaf Breads:
San Francisco style Sourdough	Country white Bread
Mossyrock Sourdough	Honey wheat
Country French Sourdough	100% whole wheat
Sourdough potato bread with chives	3 seed bread
Ciabatta	Multi-grain with sunflower seeds
pane siciliano (semolina)	Cranberry nut bread
Rosemary & olive oil Braid	Cinnamon Swirl
Garlic bread	Cinnamon raisin swirl
Herb medley Foccocia	Hefty Rye
Shiitake mushroom Foccocia
Sundried Tomato Basil Foccocia