A crusty, rustic round with a tender, open crumb. Perfect for tearing, dipping and turning into the kind of toast that makes people write poetry about carbs.
Classic crusty loaf with a little something extra. Flavors change seasonally, so check back often!
Our signature sourdough bread bowls are baked to a deep golden crust with a tender, chewy interior. The perfect vessel for your favorite soups, chowders or stews. Each bowl is hand-shaped and fermented slowly for a rich, complex flavor then hollowed just enough to hold a hearty serving without skimping on the bread. Rustic, cozy and delicious down to the last bite.
Flaky, tender and baked to golden perfection in a cast iron skillet- our buttermilk biscuits are a true Southern classic. Made with real buttermilk and plenty of lover, they're perfect on their own, smothered in butter and jam or as the foundation for a hearty breakfast. Ask me nicely and I'll share my sausage gravy recipe with you.
Soft, sliceable and ready for your BLT dreams. All the soul of sourdough with a crowd pleasing structure that works for kids, sandwiches or straight-up toast lovers.
This one is beg enough for a large family or those that prefer to keep some slices in the freezer as a back-up.
Boiled, baked and full of chewy, tangy joy. These hand-shaped bagels are slow-fermented and ready to be the best thing that's ever happened to your breakfast.
Your weeknight dinner just got an upgrade. These large, naturally-leavened crusts are par-baked and freezer-ready. To enjoy fresh, just add toppings and finish in your oven for that golden, bubbly sourdough magic.
Cookies big enough to share. OR NOT. These fluffy cookies kissed with Vermont maple syrup are deeply nutty, darkly chocolate and unapologetically indulgent. Go ahead - treat yo self!
Light, creamy and herb-kissed. Perfect for warm rolls, roasted veggies or anything that could use a little extra "Mmmm".
Tangy meets sweet with this Vemont maple-infused cream cheese. Smooth, spiced and begging for a bagel.
Midwest soul in a tub. Sharp cheddar, smoky gouda, sweet pimientos, a hint of heat and plenty of character. Serve with crackers, spread on toast or....... just eat by the spoonful. No judgement here.