What's coming out of the oven.

My everyday loaf. I let it talk for itself.

The square loaf, made with sourdough starter.

A proper baguette with a crackly crust. Always sourdough.

Soft inside, crisp crust. The Latin roll I grew up on.

Slow fermented, small, and soft.

Sharp cheddar and fresh jalapeño. A little heat, a lot of flavor.

Cinnamon and raisins. The one the kids ask for.

Fresh rosemary and whole olives, right through the loaf.

Rosemary and coarse salt, or caramelized onion and garlic.

Pillowy brioche buns. To die for, if I do say so.

When poolish meets a sourdough starter.

The sweet braided egg loaf, braided the way my grandmother did.

Walnuts, cinnamon and brown sugar rolled inside a sweet egg butter loaf.

Made with mature starter. Worth getting up for.