All of our bread is naturally leavened using a wild yeast starter (sometimes called a mother) we cultivated over 5 years ago. It’s been around the world with us and now resides in Pioneertown, California.
Fundamental to our bakery is the country sourdough loaf we call The Pioneer. It has just three simple ingredients: flour, water, and salt.
Each loaf starts to take shape 36 hours before it gets to you. This long, slow process allows the dough to develop its distinctive flavor.
the long fermentation means that sourdough is easier to digest and more nutritious than other breads.
every week we offer our standard selection of loaves plus a weekly special. We’re always thinking up new flavor combinations.
Many of our weekly specials use flour freshly ground in our stone mill
One of our favorite grains is organic Yecora Rojo. grown in california, Milled by us in pioneertown.
“What a delicious loaf, the crust is out of this world. Thank you!”
We’re always thinking up new loaves, using delicious combinations of taste and texture.
A new firm favorite is our Sprouted Buckwheat loaf. A 100 % organic sourdough loaf with sprouted buckwheat and freshly milled Yecora Rojo.