Long-fermented from flour, water, salt and time. So deep in flavor you'll eat it warm with nothing on it, and never look at supermarket "sourdough" the same way again.
Dark, deep, a little tangy. The loaf with character.
Real bread feel, no wheat. Soft crumb, golden crust.
Soft middle, crisp edge, flaky salt. Set of 4.
Craggy golden top, flaky middle. Frozen butter, cold discard.
butter, salt, warm crumb
real bread, by the armful
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Lagomberry is Lorraine's project: a small, family-run bakery baking real sourdough in New Windsor, New York. Buy a loaf and you're not feeding a corporation. You're backing a small business and the local makers around us.
We care, genuinely, about what people eat. Bread is the foundation, most of us eat it every day. And so much of today's digestive trouble comes from food processed beyond recognition. That's exactly why we built Lagomberry. In Swedish, lagom means "not too much, not too little", the balance point. Balance between life and health, with no compromise on the quality of our flour or the patience of our process. Because real health, of people, of families, of the kids eating this bread, depends on it.
Our own son lights up when he eats this bread. So does almost everyone who tries it. That joy is the whole point, and we want to share it.
Order online any time through Sunday.
Monday we prep, then bake to order Tuesday to Friday.
Ready Tuesday to Friday: free pickup, or local delivery within about 15 miles.
We also have fresh bread available without a preorder, depending on the baking schedule. If you would like to stop by without placing an order, please call or text us first. Because we bake in small batches, availability may vary.
Supermarket "sourdough" is mixed with commercial yeast, rushed through a few hours of proofing, and propped up with additives. It looks the part, but it sits heavy, tastes flat, and leaves you bloated by afternoon. Fake bread can't give you the one thing real bread is for: pleasure that loves you back.
If you can't read the label, or pronounce what's in your bread, don't buy it.
Real bread is just three ingredients. That's the whole list. Everything else on a supermarket label is there to fake what time is supposed to do.
We mill from local New York grain, stone-ground and used fresh. Fresh flour keeps its living nutrients and the gentle, digestible gluten your body actually handles well.
Most industrial bread runs on flour that's been sitting for months. That mystery flour is often what's really behind the discomfort people blame on bread. Long fermentation finishes the job, breaking down gluten and starch before they ever reach you.
Our flagship. Crackly crust, airy crumb that catches butter just right.
Dark, deep, a little tangy. The loaf with character.
100% stone-milled local rye + rye berries. The loaf bakers bake for themselves.
Plump raisins and a warm cinnamon ribbon in every slice.
Soft and airy, olive-oiled crust, flaky salt and rosemary. Tear, don't slice.
Crisp crackling crust, airy crumb. Best the day it's baked.
The crackle, the soft open crumb, the warm-from-the-oven smell. All of it, made gluten friendly for the people who thought they had to give bread up. Naturally leavened, golden crust, no gummy supermarket shortcut.
24-hour ferment, cream-cheese frosting from scratch. No palm oil, no glaze flood.
Soft middle, crisp edge, flaky salt. The cookie that stops conversation.
Craggy golden top, flaky middle. Frozen butter folded into cold discard dough.
Real ripe bananas, single-serving, holds a generous smear of butter.
A jar of living, bubbling wild yeast, the very same starter behind every loaf we bake. She comes with feeding instructions, naming suggestions, and tough love when needed. Keep her on the counter, feed her flour and water, and she'll bake for you for years. (Yes, her. They all become her.)
Prefer to grab a loaf in person? You'll also find Lagomberry at these local shops & cafés.
Slow fermentation makes every slice easier to digest and gentler on small stomachs. No commercial yeast, no preservatives, just the daily support your body recognizes.
This is bread as something you pass down: real food, real pleasure, and a healthier rhythm your kids grow up thinking is simply normal.