The first November baking schedule not to reach Thanksgiving weekend – it falls into the December cycle this year – brings back some older recipes: the Wheat-Rye Caraway Coriander and Chia Seed loaves, the double fermented Cracked Rye and our homage to the Parisian baker Poilâne’s three-grain boule, and the liquid-lévain based Pain au Levain. Our spelt-based Dinkel Ruchbrot (a Swiss favorite) and Épautre Complet (a new all-spelt recipe!) round out this month’s offerings. Enjo

This month’s baking schedule features two variations on some Ferment standards: a Spelt-Wheat loaf with Swiss whole-grain Spelt flour and...

Le Bâtard 707 We hope you’ve had a fabulous and healthy summer! We are excited to start with the Fall 2025 Bread CSA in just under two...

The February baking schedule features a run of Ferment staples, beginning with the rustic wholesomeness of our Pain de Campagne and...