100% stone-milled rye, slow-cooked rye berries, nothing else. Dense, dark and profoundly sour, the loaf bakers bake for themselves.
Naked Rye is the quiet apex of what rye can be. Pure stone-milled local rye, a twelve-hour starter, slow-cooked rye berries, and nothing else. No wheat to soften it, no molasses to sweeten it.
Dense, dark and profoundly sour, with a crumb that deepens for a full week. This is the loaf we bake for ourselves, and the one that sells out first.
Add to bag →If you can't pronounce what's in your bread, you shouldn't eat it. Here is the whole list, nothing hidden, nothing you need a chemistry degree to read.
100% New York stone-ground rye, with whole rye berries slow-cooked and baked right into the crumb. No wheat. No commercial yeast. No preservatives.
This is rye stripped to its essence: maximum grain, maximum fibre, nothing softened. The most nourishing and most digestive loaf we bake, and the reason people drive across the valley for it.
100% whole rye plus whole rye berries gives the most fibre of any loaf we bake, the slow-burn fuel your gut bacteria thrive on.
A long ferment on a rye-only starter pre-digests the grain, making this the gentlest, most digestive loaf we bake, even on a fussy stomach.
Slow-cooked rye berries carry antioxidants, iron, magnesium and zinc straight into the crumb, the way ancient grain is meant to be eaten.
No wheat, no sugar, no spike. Profoundly dense rye releases its energy slowly and keeps you steady straight through the day.
From quiet breakfasts to long, loud tables, this is where the loaf belongs.
From a Danish smørrebrød to five-minute garlic croutons, here's where rye shines. Swipe through, then tap a card for the full recipe.
Most “rye” on a shelf is wheat bread wearing a costume. Here is what actually separates the two.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
