Wheat & spelt sourdough

This loaf is the true heartbeat of our bakery, born from a long, patient ferment led by Frank. By blending high-quality wheat with the nutty, heirloom character of spelt, we’ve created a bread that balances a modern crust with an old-world soul. Every slice offers a complex, tangy depth that only a starter with Frank’s “personality” can provide.

Wheat provides the gluten density required for a high-hydration dough, creating the structural integrity needed to support a wild, open crumb. Spelt an ancient grain that introduces a more fragile gluten profile. Its inclusion adds a distinct extensibility to the dough and contributes an earthy, honeyed sweetness that counterbalances the lactic tang of the fermentation.

The mechanics of the bake Artisanal baking is a pursuit of the “Maillard reaction”—the chemical transformation that occurs when amino acids and reducing sugars meet high heat. By pushing the bake to a deep, dark mahogany, we achieve a caramelized, blistered crust that protects the moisture within.

The “open crumb” is not an accident of nature; it is the result of careful dough handling, folding to build tension, and a cold-proof environment that slows down carbon dioxide production to create those characteristic irregular air pockets.