Frequently Asked Questions

Because our breads are preservative free, we never bake for inventory. Through our Community Supported Bakery (CSB) model, everything we bake is already destined for a kitchen, a table, or a shared meal. The result is fresher bread, enjoyed at its peak, and less waste along the way.

Typically 3 to 7 days on the counter, depending on the season. Summer’s heat tends to shorten the window, while cooler months help a loaf linger a little longer.

If there’s one secret to making good bread last, it’s the freezer. Slice before storing it in an airtight, freezer safe bag, then toast straight from frozen.

All of our breads are sold whole for a reason: keeping them intact preserves moisture, flavor, and freshness longer. We recommend using a sharp bread knife, like this one.

Bread quality is shaped by the grain it starts with. We choose organic, high protein flour because it creates a more nourishing bread. Just as importantly, organic farming practices leave out glyphosate and other synthetic herbicides, ingredients we believe have no place in bread.

The ingredients in bread matter, including the water. Reverse Osmosis (RO) is a four stage filtration process that removes up to 99% of common contaminants, including lead, arsenic, PFAS, fluoride, and nitrates. We insist on it because something as foundational as bread deserves ingredients that are as clean and carefully considered as possible.