White Sonora
One of the oldest wheat varieties in North America. Its soft, open crumb structure and mild sweetness make it ideal for a baguette-style loaf — light interior, flavorful crust.
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.
The shape is a classic — long, narrow, with the kind of golden crust that shatters when you cut it and goes soft by the next morning. What's different is what's inside.
We start with White Sonora heritage flour, a live sourdough starter, and Redmond Real Salt. It ferments slowly for 24–48 hours before shaping and baking. The fermentation builds in a depth of flavor — subtle tang, mild nuttiness from the grain — that ordinary French bread made with commercial yeast doesn't have. The crust crackles. The interior is open and light.
One loaf. No variants. Best eaten the day it's baked, or the next morning toasted. After that, it's excellent as croutons or bruschetta base.
Best Used For
- Garlic bread
- Bruschetta
- Torn alongside pasta, soup, or stew
- Sliced for a charcuterie board
- Croutons if it makes it to day two