We open at 7am Tuesday through Sunday. Most days we are sold out of everything by 10am. The einkorn and dark rye go first. Come early, especially on weekends.

Yes. We hold a small batch of each loaf for standing orders. Email us to get on the list. We do not take single-loaf reservations for same-week bakes.

We supply a small number of wholesale accounts in Portland. We require a minimum of six loaves per delivery, twice weekly. Email us with your name, location, and expected volume and we will let you know if we have capacity.

No. We mill wheat, rye, and einkorn in our space. Our kitchen is not gluten-free and we cannot guarantee any product is safe for people with celiac disease. The cultured butter is the only gluten-free item we sell.

Cut side down on a wooden board, uncovered, at room temperature. Do not refrigerate. Most loaves are best days two through four, once the crust softens slightly. Freeze what you will not eat in five days and toast straight from frozen.