What we bake daily
Each item follows its own timeline. We don't rush anything.
Sourdough Bread
Our starter is five years old. It lives in the back corner of the kitchen, fed every twelve hours, kept at room temperature. When it's active, it smells like apples and honey.
Each loaf ferments for 48 hours. The long, slow rise breaks down gluten and develops complex flavors—slightly tangy, nutty, with a finish that lingers. The crust is thick enough to require real chewing. The crumb is open and irregular.
Best eaten: within three days. Toast it after that. It makes exceptional toast.
Butter Croissants
Laminated by hand, seventeen folds of French butter between layers of enriched dough. We start the process the night before. By morning, they're proofed and ready to bake.
The exterior should shatter when you bite it. The interior should pull apart in soft, buttery layers. If they don't crackle, we didn't bake them right.
Best eaten: within two hours of baking. After that, they're still good—just not transcendent.
Pan de Cristal
Barcelona's crystal bread. Extremely high hydration—almost 90% water—creates enormous air pockets and a crust so thin it's almost translucent. Technically difficult. We fail at it regularly.
The dough is sticky, almost unmanageable. Shaping requires wet hands and patience. But when it works, the result is unlike anything else: crunchy exterior, almost hollow interior, perfect for Spanish tomato toast.
Best eaten: same day. It doesn't keep well, but it's not meant to.
Multigrain Loaf
Whole wheat, rye, spelt, sunflower seeds, flax, and oats. This isn't delicate bread. It's dense, hearty, and nutritious—the kind of loaf that fills you up.
We soak the seeds overnight so they don't steal moisture from the dough. The result is moist but structured, with a tight crumb and earthy flavor. It stays fresh for nearly a week.
Best eaten: toasted with butter, or as a base for open-faced sandwiches.
Cinnamon Swirls
Weekend specialty. Soft enriched dough rolled with dark brown sugar, cinnamon, and melted butter, then glazed while still warm. These aren't healthy. They're indulgent.
The dough is pillowy and sweet. The filling is generous. The glaze soaks into the top layer, creating pockets of concentrated sweetness.
Best eaten: immediately. Reheat gently if needed, but they're best when the glaze is still slightly warm.
Traditional Baguette
The French standard. Thin crust, irregular crumb, and a flavor that develops over hours. No butter, no milk, no sugar—just flour, water, salt, and a tiny amount of yeast.
We use a long, slow fermentation to develop flavor. The result is subtly complex: wheaty, slightly sweet, with a finish that makes you want another bite.
Best eaten: within four hours. After that, it's firewood. The French don't keep baguettes for a reason.
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