Country sourdough
$8
Our flagship loaf. 80% high-extraction wheat, 20% whole grain, 48 hour cold ferment, baked dark.
Services
Everything we do, in plain language.
Below is the full menu of what we do, what it typically costs, and how to schedule it. If something is not on this list, call us and ask, we probably do it too.
Pain de seigle
$9
100% organic rye, naturally leavened, baked in a Pullman. Dense, deeply sour, tastes like the Pyrenees.
Baguette de tradition
$5
Hand-shaped, made with T65 flour, 24 hour autolyse, baked on the deck oven. Pulled at 12:00, 2:30, and 4:30 daily.
Croissant au beurre
$5
Pastry made with Vermont Creamery butter laminated through 27 layers over two days. Crackles when you tear it.
Pain au chocolat
$5.50
Same dough as our croissants, with two batons of 70% Valrhona chocolate. Sold from 7a, gone by 11a most days.
Kouign-amann
$6
Caramelized laminated pastry from Brittany. We make six dozen on Saturdays only. Get there early.
Whole-grain miche
A 2-kg country loaf, 60% sifted whole wheat, 40% bread flour. Made Friday for Saturday morning.
Seasonal galette
$8
A rotating savory or sweet galette. Maple-apple in October, ramp & chevre in May, peach in August.
How we work
Four steps, every job.
01
Mix Tuesday night
Autolyse starts at 9p Tuesday for Wednesday's bake. By Friday we are running 200 loaves a night.
02
Cold ferment 24-48 hr
Every dough rests cold for at least 24 hours, most for 48. That is where the flavor and the digestibility come from.
03
Shape, score, bake
Shaped by hand at 9p, scored at 4a, baked on the deck oven from 4a to 6a. Out front at 7a sharp.
04
Sold today, donated tomorrow
Whatever does not sell goes to the Chittenden Emergency Food Shelf the next morning. Nothing waits two days.
Our promises
What you get with every job.
100% organic flour, milled in Vermont
We mill a portion of our flour in-house on a Mockmill from Gleason Grains in Bridport. The rest is organic Maine Grains.
Natural leaven only, no commercial yeast
Every loaf is naturally leavened with a starter we have kept alive since 2017. 48 hour cold ferment on every batch.
Baked through the night for daily sale
We bake from 9p to 6a, six nights a week. Whatever does not sell that day goes to the Chittenden Emergency Food Shelf.