Bread that asks you to slow down.

Rye doesn't shout. Dark, earthy, a little tangy — the kind of slice you eat slowly and remember.

The crust cracks. The crumb is close and moist. The aroma is the one your grandmother's kitchen had.

It's not a recipe. It's the time. A supermarket loaf is made inside a single shift. Ours takes 24–36 hours, and you can taste every one of them.

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Don Lewis pouring grain into his stone mill at Wild Hive Farm

the people behind the loaf

Our flour starts with Don Lewis.

For over twenty years Don Lewis has been bringing grain back to the Hudson Valley. On Wild Hive Farm in Clinton Corners he grows heritage grain and stone-mills it fresh — including the whole wheat in this loaf.

Stone-milling keeps the grain whole instead of stripping it to white starch. Our flour never travels far, and never sits for months.

“We took the initiative, we did the research for you. This is the best product for you.”

— Lorraine, co-founder & baker

Read Don's story at Upstate House →

Quiet strength, in every slice.

Rye is the slowest, steadiest grain we bake with. Whole, stone-ground, and given a day and a half to ferment — that is where the balance comes from, and why we named this loaf the Balanced Guardian.

01

The whole grain stays in

Fiber lives in the bran — the outer layer of the grain, and the first thing industrial refining strips away. We use whole stone-ground grain, so it stays where it belongs: in the loaf. Nothing is sifted out.

02

European Rye Sourdough boule, flour-dusted

Long and slow, on purpose

The dough ferments long and slow on a wild starter before it sees the oven. That is where the depth and the tang come from. No commercial yeast, no shortcut, nothing added to fake it.

03

Dense enough to slice thin

Rye holds together in thin slices and stays moist for days. It is the loaf for open sandwiches, smoked fish, sharp cheese and a good butter — the recipes are further down this page.

04

Baked to order, never on a shelf

We bake what was ordered by Sunday night and hand it over Wednesday to Saturday. There is no back room with yesterday's loaves, so the one you get was made for you.

keep it fresh

Baked once. Fresh whenever you want it.

Real sourdough carries no preservatives, so it lives on its own clock. The good news: it takes to the freezer better than any other bread. Here is how to keep every slice tasting like it just left the oven.

01

On the counter

Keep it cut‑side down on a board or in a paper bag at room temperature for 4–5 days. Skip the fridge — cold air actually stales bread faster.

02

In the freezer

Slice it first, then freeze in a sealed bag for up to 3 months. Because it is naturally fermented, it thaws back with its crumb and flavour intact.

03

Bring it back

Straight from frozen into a toaster, oven or air fryer for 3–5 minutes. The crust crackles back to life and it tastes fresh‑baked again — no thawing needed.

Our tip: portion a loaf the day it arrives, freeze what you will not finish that week, and revive slice by slice. You get bakery-fresh bread on a Wednesday morning without ever standing in a queue.

Real rye, every kind of day.

From quiet breakfasts to long, loud tables, this is where the loaf belongs.

A toddler eating a slice of Lagomberry rye

An overhead table spread shared by many hands

Someone reaching for plates in the kitchen

Not all rye is real rye.

Most “rye” on a shelf is wheat bread wearing a costume. Here is what actually separates the two.

European Ryereal sourdough rye

Supermarket
“rye”

More fiberWhole stone-ground grain keeps the bran, where the fiber lives.

Refined flour, with the bran milled out

Real rye, not wheat wearing a costume

Mostly wheat, dyed brown with caramel colour

Slow fermentation, 24–36 hours

Mixed, proofed and baked inside a single shift

Fresh, local, stone-ground flour

Commodity flour, milled months ago, shipped from afar

No commercial yeast, no preservatives

Commercial yeast, dough conditioners, added gluten, preservatives

Made by people you can name

Lorraine
& Don

Nobody you could ever ask

what it's great with

What rye loves to be eaten with.

From a Danish smørrebrød to five-minute garlic croutons, here's where rye shines. Swipe through, then tap a card for the full recipe.

the scandinavian classic

People can't stop talking.

5.0 ★★★★★ Rated 5.0 on Google loved across the Hudson Valley

★★★★★

"Hands down the best sourdough I've ever had! Perfectly crispy on the outside, soft and flavorful on the inside. You can truly taste the care and craft in every bite."

Constance Turner

★ Google · Local Guide

★★★★★

"Found the bakery through an online search and decided to give it a try. This is honestly the best sourdough bread I have ever had. The owner is very sweet. It definitely won't be my last time getting her products."

Natalie Azemar

★ Google · Local Guide

★★★★★

"Run, don't walk! You have to try the sourdough at Lagomberry. I've had a lot of different breads in my life, and this one easily makes my top five. Seriously amazing. Don't miss it!"

Jerelyn Carela

★ Google review

★★★★★