The starter—made from flour and water—develops natural wild yeast and beneficial bacteria that help the dough rise and create the bread’s signature tangy flavor.

This slow fermentation process gives sourdough its crisp golden crust, airy interior, and rich, complex taste. Each loaf is handcrafted and fermented over many hours to develop flavor and texture, resulting in a rustic bread that’s perfect for sandwiches, toast, or simply enjoying with butter.