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Local Artisan Sourdough Breads

Our bread is currently only available for pickup in Powell Ohio. If you'd like to pre-purchase a loaf - Click here to buy Bread! 

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Our bread is hand-mixed in small batches with top quality ingredients and slowly cold-fermented overnight to provide maximum flavor and digestibility. It is only available freshly-baked, from our home in Powell Ohio. 

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Our goal is to give you the best tasting and most healthful product that we can. The techniques and ingredients we use produce superior bread with no compromises.   

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OUR INSPIRATIONS

Bread in the United States has been undergoing a renaissance driven by new techniques being passed from baker to baker. Below are some of the most prominent leaders in the bread world who have all made significant contributions to the craft.

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Chad Robertson of San Francisco's Tartine, brings his master Tartine Bread technique to those who may not have the chance to try the famed Bay Area loaves hot out of the oven. This "baker's guidebook" is divided into four parts: Basic Country Bread; Semolina and Whole-Wheat Breads; Baguettes and Enriched Breads; and Day-Old Bread.

Vanessa Kimbell runs The Sourdough School, where she teaches sourdough breadmaking classes to students from around the world. A regular BBC radio journalist, she is a third generation baker of Italian descent and trained in several French bakeries

Peter Reinhart is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.

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