Baguette: modeled on the French Baguette de Tradition. As a rule made only from Wheat, Water, Salt, Yeast &/or Sourdough. A baguette can be one million different things so long as it roughly approximates a stick. We want ours to be pillowy soft inside with a sweet and only lightly sour flavor. On the outside, we look for a long lasting but thin shattering crust with aromas that range from a light corn sweetness to a caramelized nuttiness. Baguettes are pulled from the oven both light and dark.

Fermentation Pathways: Yeast Poolish (100% hydration), Liquid or Stiff Wheat Sourdough Leaven (100% ; 50% hydration). Cold Bulk Fermentation. Total Fermentation Time 26 hours.

Ingredients: All Purpose Wheat Flour*, High Extraction Wheat Flour*, Water, Salt, Yeast & Sourdough*.

250g

Poppy Roll (De. Mohnbrötchen): Brötchen are the basis of the classic German breakfast. Bakeries often offer a staggering variety of little rolls both to take away for breakfast at home and pre-prepared, spread with butter, a slice of ham or salami, cheese, and a bit of cucumber, lettuce or tomato. To make our Brötchen, we cut our Country Wheat Sourdough down to roll sizes after a 24 hr cold and slow bulk fermentation. Then we send them through a bath of poppy seeds, and left them proof one last time before baking. Leavened exclusively with sourdough.

Fermentation Pathway: Liquid Rye Sourdough (120% hydration). Cold Bulk Fermentation. Total Time: 26 hours

Ingredients: High Extraction Wheat Flour, Bread Trinity of Whole Wheat Flours*, Water, Salt, & Sourdough*.

also available dipped in Sesame (Sesamebrötchen) and Pumpkinseed (Kürbisbrötchen).

100g

Pretzel Variations (De. Laugengebäck): We make a Swabian style lye-dipped Pretzel. Swabia (Schwabenland) is a cultural-linguistic region in South-Southwestern Germany. The pretzels one finds in Schwaben tend to have thin crispy arms with a fat belly that is scored with a sharp knife before baking.

Fermentation Pathway: Wheat Sourdough, Yeast Poolish.

Process notes: Our base pretzel dough is weighed out into equal portions and shaped into various forms: the classic twisted Pretzel, Pretzel Buns, Pretzel Sticks, and sometimes into other shapes as the whim pleases. All pretzel doughs are dipped in a 4% solution of food grade Lye (Sodium Hydroxide) before getting sprinkled with coarse salt, scored, and baked. The alkaline intensity of the lye is baked off entirely in the heat of the oven, but it serves crucially to pre-gelatinize the exterior of the pretzel allowing it to achieve a burnished, chestnut-mahogany colored crust. All pretzels are lightly misted with water while hot from the oven which gives them a glassy shine.

Ingredients: All Purpose Wheat Flour*, High Extraction Wheat Flour*, Water, Butter, Barley Malt*, Salt, Yeast & Sourdough*. Lye-dipped.

all varieties 80g

Simit (Turkish Sesame Ring): Soft and airy inside with a crisp, lightly sweet and intensely flavorful sesame seed bedazzled crust.

Fermentation: Wheat Sourdough, Yeast Poolish.

Ingredients: All Purpose Wheat Flour*, High Extraction Wheat Flour*, Water, Butter, Barley Malt*, Sesame*, Salt, Grape Molasses, Yeast & Sourdough*.

100g