Everything here started as flour, water and patience. Fresh sourdough from our neighbors at Brede, double-baked tarallini from I Contadini’s own Senatore Cappelli wheat in Puglia, and whatever else comes out of the ovens of the small makers we love.
Good bread is the base of almost every meal worth having, so we treat it that way: baked by people who take their time, priced so it can be an everyday thing.
