Our flagship. A crackly golden crust, an open airy crumb, and three honest ingredients. The loaf the kitchen runs on.
Our flagship wheat sourdough: a round loaf with a crackly golden crust and an open, airy crumb that catches butter in all the right places. Naturally fermented for 24 to 36 hours with our wild Lagom starter.
No commercial yeast, no improvers, no shortcuts. Just flour, water, salt and time. Great for sandwiches, toast, soaking up olive oil, or eating warm with nothing on it at least once.
It's not the gluten. It's the hurry. A supermarket loaf is mixed, proofed and baked inside a single shift, because time is the one ingredient nobody wants to pay for. We give the dough 24–36 hours — that is how long fermentation needs to work through the parts of wheat that make ordinary bread sit heavy.
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.
Flour, water, salt — and the wild Lagom starter, which is nothing but flour and water we have been feeding for years. That is the whole list. No commercial yeast. No dough conditioners. No preservatives.
For more than twenty years, Don Lewis has been bringing grain back to the Hudson Valley, an industry that sat dormant for generations. On Wild Hive Farm in Clinton Corners, he grows heritage grain and stone-mills it fresh, the slow traditional way — including the stone-ground whole wheat that goes into this loaf.
Stone-milling keeps the whole grain intact instead of stripping it back to white starch. That is the difference you can taste in a slice of this loaf, and the reason our flour never travels far or sits for months.
Buy a loaf and that money stays here in New York, with the people who grew and milled your food.
“We took the initiative, we did the research for you. This is the best product for you.”
Long, slow fermentation does more than build flavour. It changes the grain itself, before the loaf ever reaches you — and that is the whole reason we refuse to bake any faster.
A 24 to 36 hour wild ferment is the whole craft. It builds the flavour, the texture and the goodness no fast bread can fake.
A day and a half of fermentation does part of the work before you do, breaking down the fructans and proteins people usually blame on gluten. We won't promise you how it will feel — eat it for a week and let your gut answer.
Whole grain carries iron, magnesium and zinc — but also phytic acid, which keeps them locked up. Long fermentation breaks that down. Same grain, more of it available to you.
We won't tell you this loaf is a probiotic — the oven takes care of that. The wild bacteria do their work earlier: a day and a half spent breaking the grain down for you, which is the part that actually reaches your plate.
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.
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.
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.
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.
From quiet breakfasts to long, loud tables, this is the loaf a week is built on.
Somewhere along the way an entire country decided that a slice of bread is a thing to feel guilty about. We hear it constantly — at markets, at church, from people standing in front of a loaf they clearly want.
We are not going to tell you what bread will do to your weight, and anyone who does is selling something. What we will say is this: bread made of flour, water and salt, fermented for a day and a half, is food. It has been food for six thousand years. What changed is not the bread — it is what the industry did to it in the last seventy.
“I hear it all the time: I'm trying to lose weight, so I'm not gonna eat bread. Bread gets such a bad rep.”
Five sandwiches that turn a loaf into lunch (and breakfast). Swipe through, then tap a card for the full recipe.
Most sandwich bread on a shelf is engineered to last, not to nourish. Here is what actually separates the two.
Our whole-grain flagship. 100% stone-milled local rye with sprouted rye berries. Nothing sifted out, no wheat.
Wheat, rye and barley free, with real bread feel. Soft crumb, golden crust.
Soft middle, crisp edge, dark chocolate and flaky salt. Set of 4.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
