Our signature loaf combines a blend of rye and wheat flours, a whole grain sourdough starter, up to 68 hours of fermentation and a long, dark bake to create a loaf with maximum caramelization, a deeply complex flavor, and a sturdy crust— the best presentation of slow fermentation. This loaf's dense yet tender texture and delicious flavor make it a pleasure to eat whether topped with a generous slathering of rich softened butter, used as a hearty base for a flavorful tartine, or simply enjoyed on its own.  

1500 g

Allergens: Wheat