Heritage Grain
A heritage wheat variety grown for flavor and mineral complexity, not yield.
24–48 Hour Ferment
Naturally leavened with a live sourdough starter. Real fermentation — not commercial yeast, not vinegar.
Redmond Real Salt
Harvested from an ancient sea bed in Utah. Trace minerals intact. No iodine, no anti-caking agents.
Sourdough is already tangy. Add lemon. Then blueberries.
The fermentation doesn't compete with the citrus — it amplifies it. The lemon zest cuts through the crumb. The blueberries soften into the dough as it bakes, pulling their color and sweetness into every slice.
This isn't blueberry muffin bread.
Three-ingredient base: flour, water, salt. Heritage grain. Long fermented. Then blueberries and fresh lemon zest.
Toast a slice with butter for breakfast. Or try it with a soft sharp cheese — the citrus works better against savory than you'd expect. Either way, the second slice happens before you've finished the first.
Available while the season holds.
It tastes like sourdough that remembers it has blueberries in it.