Our starter is a person
We feed her every morning, talk to her sometimes, and let her decide when the bread is ready. Her name is Fermentina.
— The bakers
Austin, TX · Wood-fired since 2024
Slow bread.
Real magic.
Naturally fermented sourdough, hand-shaped at dawn and baked the same morning. Made with organic flour, water, salt & our starter — Fermentina.
BATCH No. 142
WED · 27 MAY
The Traditional Artisan
36 hrs
cold ferment
cold ferment
Naturally leavened✦Organic flour✦Hand-shaped at dawn✦36-hour cold ferment✦Wood-fired✦Small batch✦Naturally leavened✦Organic flour✦Hand-shaped at dawn✦36-hour cold ferment✦Wood-fired✦Small batch✦
How it works
Made slow. Baked with care.
Each loaf takes 36 hours from flour to crust. Here's how it gets to your kitchen — still warm, if you're lucky.
This week's bake
Four loaves, endless mornings.
A small menu, on purpose. Every loaf is naturally leavened, organic and small-batch. We bake just enough for the week.
Signature
28
WED · bake
Traditional Artisan
Salt, water, flour & Fermentina. Crisp crust, soft tangy crumb — timeless.
$11
Spicy
29
THU · bake
Jalapeño Cheddar
Sharp cheddar + pickled jalapeños. Cheesy, spicy, deliciously weird.
$14
Aromatic
30
FRI · bake
Rosemary Garlic
Slow-roasted garlic, olive oil & rosemary folded in. Savory and aromatic.
$13
Hearty
31
SAT · bake
Holy Multigrain
Spelt, oats, flax & seeds. Nutty, earthy, hearty — packed with fiber.
$14