Our Core Bakes

Our literal “bread and butter”—pun fully intended. These three staples anchor every single bake, but they’re only half the story. Each month, we introduce a fresh rotating menu featuring artisan sourdough loaves packed with seasonal sweet and savory inclusions, alongside perfectly baked chewy chocolate chip cookies. You can always count on these three essentials, with something new and exciting always along for the ride.

Organic Artisan
Sourdough Loaf

Crafted with 100% organic flour, water, salt, and time. Fermented for up to 36 hours to produce a blistered, crackling crust, an airy, tender interior, and a gentle, balanced tang.

Organic Honey Wheat
Sandwich Loaf

Our everyday sandwich staple. We balance organic bread flour for structure with organic whole wheat for rich flavor. Add in organic olive oil and local honey and this recipe yields an even, soft crumb that’s easy to slice and enjoy. Perfect for sandwiches or toast.

Brown Butter Salted Chocolate Chip Cookies

Rich browned butter, sourdough, and plenty of chocolate. A 24-hour cold ferment deepens the flavor and creates the ideal texture: caramelized, crackly edges with a soft, chewy middle, balanced by a touch of flaky sea salt.

Curious what seasonal flavors and scones are coming up next? See what’s baking next on Hotplate ↗

How to Care for Your Bread

Real, naturally leavened bread keeps wonderfully when treated with a little care.
Here is how to keep every loaf tasting bakery-fresh from the first slice to the last crumb.

The First Few Days: Counter Storage in the Bag

Keep your bread right on the counter in the bag we give you—just fold or roll the top down after slicing. The bag allows just enough breathability to protect the crumb without softening the crust too quickly.
The one golden rule: never store real bread in the refrigerator, where cold temperatures pull out moisture and stale the loaf three times faster.

Long-Term Storage: The Freezer

If you have bread left over after 3 or 4 days, the freezer is your best friend. Because moisture is locked inside the wild-fermented crumb, it freezes and revives beautifully:

For everyday toast & sandwiches: Slice the remaining bread, freeze in a sealed bag, and pop individual slices directly into the toaster.
For a dinner loaf reset: Freeze the remaining half or whole loaf wrapped tightly. Let it thaw on the counter, mist the outside lightly with water, and bake at 350°F for 8–10 minutes. The steam brings back that fresh-baked crunch and soft center.

Slicing: The Best Technique

For the cleanest slices without crushing the loaf, always reach for a sharp, serrated bread knife and let the teeth do the work. Our favorite trick: cut the entire loaf right down the middle first. Place each half flat, cut-side down on the cutting board, and slice inward from there. The flat base keeps the bread completely stable so you get neat, even slices without flattening the tender crumb inside.