White Sonora
One of the oldest wheat varieties in North America. Its soft, slightly sweet character is the right base for garlic and herbs — the sweetness of the grain balances the depth of the roasted garlic.
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.
White Sonora heritage flour, slow-fermented with a live starter for 24–48 hours. That's where it starts. What sets this loaf apart is what goes in before it goes into the oven.
We slow-roast the garlic first — which mellows the sharpness and pulls out a deep, almost buttery sweetness that raw garlic never has. The rosemary stays fragrant through the bake. The White Sonora's natural sweetness holds them both without competing. The fermentation tang pulls it all together.
It's the kind of loaf that fills the kitchen when it comes out of the oven. Works alongside almost anything, and doesn't need anything on it to be worth eating on its own.
Best Used For
- Torn alongside pasta or risotto
- Grilled cheese
- Dipped in good olive oil
- Alongside soups and stews
- Garlic bread (it already is garlic bread)