Everything is sourdough
One starter, a long ferment, and a case that changes with the season.
One starter, a long ferment, and a case that changes with the season.
Every item begins with our sourdough culture and nothing else — no commercial yeast, no shortcuts. Here's what we bake.
Our signature. Rolled thin, baked crisp, and deeply flavored from a slow ferment — the backbone of a cheese board or grazing table, and the reason most people find us.
Soft, slow-risen rolls with warm spice and a gentle sourdough tang. Best eaten at the window, still warm.
Airy, olive-oil-rich, and dimpled by hand — sturdy enough for a party spread, good enough to eat plain.
Rustic free-form pastries built around whatever fruit is at its best. The filling changes with the season; the flaky sourdough crust doesn't.
A breakfast-table favorite — laminated, lightly sweet, and made for brunches and morning gatherings.
“A family recipe for slow-fermented sourdough, passed down and baked fresh for every event.”— The Lena and Co family
Tell us about your gathering and we'll shape the case around it — cracker boards for a cocktail hour, cinnamon rolls for a morning-after brunch, or a mix of everything.
Wondering what's in season or what travels well for your party? Send us a note and one of the family will write back.