Our flagship. A crackly golden crust, an open airy crumb, and four 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.
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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.
Stone-honest whole wheat, fermented slow for a deep flavour and an easy digestion. No commercial yeast. No dough conditioners. No preservatives.
Long, slow fermentation does more than build flavour. It changes how the bread behaves in your body, and it is the reason real sourdough sits so much lighter than the supermarket kind.
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.
Long fermentation pre-digests the dough, breaking down what leaves shop bread sitting heavy. Real sourdough lands light.
That same slow ferment lowers the glycemic load, so real sourdough releases its energy steadily instead of spiking and crashing.
The wild starter that raises the loaf fills it with beneficial lactobacteria, the good bacteria a healthy gut is built on.
From quiet breakfasts to long, loud tables, this is the loaf a week is built on.
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.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
