Our menu rotates based on the availability of grains, flours, and seasonal ingredients from our Southern farmers + millers. Every loaf is slowly fermented for a 24-hour period in order to be easily digestible.

The freshly-milled flour in our levain (mother, starter, culture) is milled from organic, Georgia-grown wheat berries from DaySpring Farms in Danielsville. Our high-extraction, stoneground rye, spelt, and pastry flours are sourced from Carolina Ground — a female-operated milling facility in Asheville, North Carolina. From 10th generation millers in Graham, North Carolina,  we source roller-milled flour from Lindley Mills.

 

Country

Freeform loaf
small | regular

Classic naturally leavened bread. Fermented for 24 hours to bring you a perfectly balanced and flavorful loaf.

A blend of Lindley Mills flour and Carolina Ground wheat, spelt, and rye flour with a natural wild yeast culture fed with freshly-stoneground Catawba berries from DaySpring Farms.

 

The Locavore

Freeform or pan loaf
small | regular

A truly local loaf: 100% DaySpring Farms freshly-milled Catawba wheat. Georgia-grown, organic wheat cultivated in Danielsville, Georgia.

 

Toasted Sesame + Spelt

Freeform or pan loaf
small | regular

Carolina Ground spelt and Lindley Mill flour with local honey and toasted sesame seeds. An aromatic loaf with a rich, toasty flavor and versatility (we love it with just about anything). Sesame seeds coat the crust to provide a crunchy texture.

 

Hippy Desem

Freeform loaf
small | regular

A blend of flaxseeds, sunflower, pepitas, sesame, and poppy seeds with Carolina Ground wholegrain varieties to bring you a loaf jam-packed with nutrients. The crust is coated with seeds for an extra crunch.

Affectionately named after our baker’s apprenticeships at Egt Brood (Belgium; formerly De Superette) and Bread By Bike (United Kingdom).

 

Spelt Sour

Freeform or pan loaf
small | regular

100% Carolina Ground spelt with a spelt wild yeast culture.

 

Baker’s Whim

Freeform loaf
small | regular

Rotates depending on speciality flours, seasonal ingredients, and a baker’s whim.

Flavors include but are not limited to: Black Pepper, Roasted Garlic + Parmesan; Potato + Rosemary; Whole Grain Einkorn

 

100% Carolina Ground Wren’s Abruzzi Rye flour. Sprouted rye and buckwheat, mixed seeds, Creature Comforts Reclaimed Rye beer, local buttermilk, local honey.

Inspired by our baker’s apprenticeships in Norway and Belgium. Perfect with anything pickled, smoked, or cured.

Rye

Pan loaf
mini | regular

 

Porridge

Freeform loaf
regular

Tender, moist and custardy porridge made with rotational flavors.

 

Heirloom

Freeform loaf
regular

Heirloom and ancient grain loaf made with whole wheat, spelt, and rye from Carolina Ground, plus organic buckwheat, emmer, and Lindley Mills einkorn.

 

Celebration Cakes

Layered, rustic + semi-naked cake with local, seasonally grown flowers.

We create semi-naked or rustic-textured, 8” layered cakes decorated with local flowers for your celebrations. Our current options are as follows:

  • Vanilla Bean Cake + Seasonally-inspired Pastry Cream + Meringue Buttercream

  • Chocolate-Rye Cake + Salted Caramel Meringue Buttercream

  • Rotational, seasonal option