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A tender, honey-kissed griddled muffin made. We sprout hard red and soft white wheat, dry it, and mill it fresh the same morning we make the dough, giving our English muffin a warm, nutty depth. European butter and local honey keep the crumb tender, and a turn on the griddle makes a golden crust. Fork-split for maximum nooks. Best toasted until the edges go crisp.

Organic, hand-rolled bagels made with sprouted, freshly-milled and artisan flours.

Organic plain sourdough loaf made over the course of 3 days with our organic sprouted, freshly-milled grains and artisan bread flour. 24 hours to sprout, 24-48 hours of sourdough fermentation makes for a tastier and easier to digest loaf.

Organic sourdough loaf made over the course of 3 days with our sprouted, freshly-milled grains, artisan bread flour, sprouted rolled oats and locally produced real maple syrup. 24 hours to sprout, 24-48 hours of sourdough fermentation makes for a tastier and easier to digest loaf. This is a fantastic loaf for French toast!

Organic sourdough loaf made over the course of 3 days with our organic sprouted, freshly-milled grains, artisan bread flour, parmesan cheese, locally grown herbs and cloves of roasted garlic. 24 hours to sprout, 24-48 hours of sourdough fermentation makes for a tastier and easier to digest loaf.

Organic sourdough loaf made over the course of 3 days with our sprouted, freshly-milled grains, artisan bread flour and a mix of organic seeds. 24 hours to sprout, 24-48 hours of sourdough fermentation makes for a tastier and easier to digest loaf.

Organic loaf of sourdough focaccia made with sprouted, freshly-milled and artisan flours. Focaccia is an olive oil-rich pillowy flat bread great for eating on its own, on a charcuterie board, or served alongside soup, salad or pasta. Made with our organic sprouted, freshly-milled grains and artisan bread flour over the course of 3 days. 24 hours to sprout, 24-48 hours of sourdough fermentation makes for a tastier and easier to digest loaf. Inclusions are also organic, where available.

Sprouted flour in a cookie makes for a special experience. Sprouting wakes up the grain and turns some of its starch to sugar, so the flour comes out tasting faintly sweet and nutty before we've added anything to it. In a cookie that's the whole thing. The dough has flavor of its own instead of just carrying the sugar. Then we fold in any add-ins, like chocolate chips, bake them to perfection, and fill them fresh out of the oven with the high-quality fillings of your choice.