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  • Whole Grain Sourdough Pizza

    This whole grain sourdough pizza is nothing less than amazing. The hard red winter wheat flour yields a fiber-full nutritious pizza with a lovely, airy texture and a richer, fuller, less generic flavor than most white flour pizzas.

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  • Whole Grain Sourdough Baguettes

    Filled with air pockets and a tender, chewy crumb, these whole grain baguettes defy refined-flour baguette tradition and challenge all expectations of how a fiber-full wheat flour should behave.

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  • Naturally Leavened Rye and Oat Bread

    With a smooth texture and earthy-fruity flavors, this pan bread is fantastic for simple toast or for smørrebrød: small open-faced sandwiches made with various toppings – in this photo: cream cheese, salmon roe, and tarragon.

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  • Sourdough Hot Cross Buns with Kamut Wheat

    These fragrant, sweet, and tangy hot cross buns are made with 50% whole grain Kamut and sourdough leavening. They’re soft and delicious, with spices and dried fruit inside, and an orange icing on top.

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  • Whole Grain Spelt Matzos

    Whole grain spelt flour makes a deliciously addictive matzo. This unleavened flatbread is part of the Passover tradition for Jewish people but can also be enjoyed by anyone all year round.

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  • Whole Wheat Carrot Muffins

    Whole grain carrot muffins are a delicious and healthy treat. Full of vitamins, minerals, fiber, spices and more, these muffins deliver everything you need for a breakfast, snack, or even dessert.

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  • Altamura Style Sourdough Bread

    Altamura style bread is full of delicious nutty and slightly sweet durum wheat flavor. It has a great mouth-feel, with a chewiness that’s great for dipping in olive oil or stew, or for use as a sandwich bread.

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  • No Knead 50% Spelt Sourdough

    This 50% spelt no knead sourdough bread has a soft nutty flavor and a lovely crispy crust. Ideal for beginners or advanced bakers who are looking for a simple and healthy ancient wheat sourdough bread.

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  • Walnut Roll Pastry

    Perfect to serve with tea or coffee, as a breakfast treat, or for dessert; this walnut roll pastry’s dough is soft, slightly sweet, and fragrant with nutmeg, while the ground walnut filling is rich with butter and sugar, and perfectly swirled throughout.

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  • Spelt and Kamut Whole Grain Sourdough

    This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture.

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  • Scallion Pancakes with Sourdough Discard

    Scallion pancakes are a savory treat bursting with flavor even before you add sourdough starter to the equation. With the added fermentation flavors and the tangy soy-vinegar dipping sauce, these scallion pancakes will wow you.

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  • Traditional Corn Tortillas

    Fresh tortillas made with heirloom corn flour will wow you with their flavor, and the process and ingredients are wonderfully simple.

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  • Gnocchetti and Cavatelli from a Corn-and-Wheat Pasta

    This pasta dough is made from a mix of corn flour and all purpose flour. It’s has a tasty mild sweetness and a hearty texture. The recipe also includes the option of a sourdough fermentation to enhance digestibility and flavor.

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  • Sourdough Bialys

    Bialys are delicious, chewy bread circles with a depression in the center that’s traditionally filled with onion and poppyseeds. Ours have a hearty whole grain component and a large sourdough pre-ferment.

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  • Sourdough Calzones

    These sourdough calzones are vegetable-packed pockets of flavor for dipping into tangy marinara sauce. The cheese, egg, and small amount of meat make the calzones extra filling and delicious, but these ingredients can easily be skipped for wonderful vegetarian or vegan options.

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  • Pompe à l’huile (Olive oil brioche)

    Pompe à l’huile is a traditional Christmas dessert from Provence, France. It’s an olive oil bread that’s subtly sweet, very soft, and tantalizingly aromatic with orange and anise. The bread is made in a pull-apart style that’s perfect for sharing and savoring warm from the oven.

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  • Whole Grain Ginger Snaps (Sourdough Option)

    These whole grain ginger snaps have delicious rich flavors from fresh-milled red fife and rye flours. The increased fiber from the whole grain flours makes them more nutritious, while the textures of both the chewy and the crispy options are perfectly tender.

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  • Poppyseed Crusted Yorkville Sourdough Baguettes

    These sourdough baguettes have a tender crumb and the poppyseed crust is crisp and shatters when you bite into it. Detailed instructions and videos guide you through the baguette making process from beginning to end: three flavorful gorgeous baguettes.

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  • Gluten Free Sourdough Bread

    This gluten free sourdough bread has amazing oven spring, defined scoring, and a tasty, tender interior. It’s a wonderful homemade loaf of bread.

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  • Sourdough Pretzels

    Chewy and malty, with a touch of whole grain flour to boost the flavor, these sourdough pretzels make a delicious snack. The dough mixes up quickly, the shaping is fun, and boiling and baking are take less time than you might think.

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  • Traditional Whole Grain Miche

    This loaf is incredibly flavorful due to a large preferment, long fermentation, and trio of wheat varieties. The slow, cool hands-off fermentation keeps the texture soft and the crumb open.

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  • Beetroot Sourdough Bread

    This bread is unique and beautiful, and also quite delicious. It works well for sandwiches and toast, and is also perfectly moist and interesting by itself.

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  • Kubaneh (Jewish Yemeni Bread)

    Kubaneh is an amazing Jewish Yemeni pull-apart bread consisting of multi-layered rolls laminated with butter and nigella seeds.

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  • Olive Rosemary Sourdough

    This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout the final bread. This loaf makes a great appetizer or snacking bread.

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