White Sonora
One of the oldest wheat varieties in North America. Soft, slightly sweet, and naturally lower in gluten than modern wheat — which gives these buns their tender crumb without artificial softeners.
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.
Same heritage grain. Same live-starter fermentation. Same Redmond Real Salt. Just shaped differently.
These start with White Sonora heritage flour — one of the oldest wheat varieties in North America — naturally leavened and slow-fermented for 24–48 hours before shaping and baking in a batch of eight. White Sonora's soft, slightly sweet character gives the buns a tender crumb that holds up to fillings without getting dense. The fermentation adds a gentle tang and a texture that doesn't go soggy when loaded.
No preservatives. No artificial dough conditioners. Just bread, baked right, eight at a time.
Best Used For
- Burgers
- Pulled pork or brisket sandwiches
- Sliders
- Dinner rolls alongside soups and stews
- Everyday sandwiches and lunchboxes