The Story Behind Our Signature Sourdough: A 100-Year-Old Legacy
The Story Behind Our Signature Sourdough: A 100-Year-Old Legacy
Oct 1, 2024
Oct 1, 2024
Discover the history, technique, and daily ritual behind our famous sourdough bread, passed down through generations.
Discover the history, technique, and daily ritual behind our famous sourdough bread, passed down through generations.
Discover the history, technique, and daily ritual behind our famous sourdough bread, passed down through generations.
Every morning at 4 AM, while the city sleeps, our bakery comes alive with the gentle hum of activity. The same sourdough starter that has been nurturing our bread for over a century is about to begin another day's journey from simple ingredients to the crusty, aromatic loaves our guests have come to love.
The Origins
Our sourdough story begins in 1924 when our founder's grandmother, Elena, brought her precious starter from a small village in Italy. This living culture, now over 100 years old, has been carefully maintained through:
- Daily feeding rituals
- Precise temperature control
- Careful documentation
- Dedicated preservation methods
The Mother Culture
Our starter, affectionately named "Elena" after its original creator, requires constant care:
- Twice-daily feedings
- Specific organic flour blend
- Filtered spring water
- Temperature monitoring
- pH level checks
The Daily Ritual
4:00 AM - Starter Feeding
The day begins with feeding our mother culture, preparing it for the day's baking.
5:00 AM - Mixing & First Rest
Organic flour, filtered water, and sea salt are combined with the mature starter.
7:00 AM - Folding & Shaping
A series of precise folds develops the gluten structure and traps air for the perfect crumb.
10:00 AM - Final Proof
Shaped loaves rest in banneton baskets, developing flavor and structure.
1:00 PM - Baking
Loaves are scored and baked in our stone hearth oven at precise temperatures.
The Science Behind the Art
Our sourdough's unique characteristics come from:
- Wild yeast cultivation
- Lactic acid bacteria
- Controlled fermentation
- Protein development
- Enzymatic activity
What Makes Our Bread Special
- 36-hour fermentation process
- Custom-built stone hearth oven
- House-milled heritage grains
- Traditional hand-shaping techniques
- No commercial yeast
Varieties We Offer
Classic Country Sourdough
Our signature loaf with a deep, complex flavor and perfect crust.
Whole Wheat Heritage
Made with house-milled ancient grain varieties.
Seeded Sourdough
Enriched with a blend of toasted organic seeds.
Olive and Rosemary
Mediterranean-inspired with local herbs and cured olives.
Passing on the Legacy
We're committed to preserving this heritage through:
- Apprenticeship program
- Regular workshops
- Documentation of techniques
- Community education
Join Our Bread Journey
Experience our sourdough through:
- Fresh daily bread service
- Take-home loaves
- Monthly baking workshops
- Bread subscription program
Visit us early to get your daily bread - our loaves often sell out by afternoon. For the full experience, join one of our monthly workshops where we share the basics of sourdough baking.
Discover the history, technique, and daily ritual behind our famous sourdough bread, passed down through generations.
Every morning at 4 AM, while the city sleeps, our bakery comes alive with the gentle hum of activity. The same sourdough starter that has been nurturing our bread for over a century is about to begin another day's journey from simple ingredients to the crusty, aromatic loaves our guests have come to love.
The Origins
Our sourdough story begins in 1924 when our founder's grandmother, Elena, brought her precious starter from a small village in Italy. This living culture, now over 100 years old, has been carefully maintained through:
- Daily feeding rituals
- Precise temperature control
- Careful documentation
- Dedicated preservation methods
The Mother Culture
Our starter, affectionately named "Elena" after its original creator, requires constant care:
- Twice-daily feedings
- Specific organic flour blend
- Filtered spring water
- Temperature monitoring
- pH level checks
The Daily Ritual
4:00 AM - Starter Feeding
The day begins with feeding our mother culture, preparing it for the day's baking.
5:00 AM - Mixing & First Rest
Organic flour, filtered water, and sea salt are combined with the mature starter.
7:00 AM - Folding & Shaping
A series of precise folds develops the gluten structure and traps air for the perfect crumb.
10:00 AM - Final Proof
Shaped loaves rest in banneton baskets, developing flavor and structure.
1:00 PM - Baking
Loaves are scored and baked in our stone hearth oven at precise temperatures.
The Science Behind the Art
Our sourdough's unique characteristics come from:
- Wild yeast cultivation
- Lactic acid bacteria
- Controlled fermentation
- Protein development
- Enzymatic activity
What Makes Our Bread Special
- 36-hour fermentation process
- Custom-built stone hearth oven
- House-milled heritage grains
- Traditional hand-shaping techniques
- No commercial yeast
Varieties We Offer
Classic Country Sourdough
Our signature loaf with a deep, complex flavor and perfect crust.
Whole Wheat Heritage
Made with house-milled ancient grain varieties.
Seeded Sourdough
Enriched with a blend of toasted organic seeds.
Olive and Rosemary
Mediterranean-inspired with local herbs and cured olives.
Passing on the Legacy
We're committed to preserving this heritage through:
- Apprenticeship program
- Regular workshops
- Documentation of techniques
- Community education
Join Our Bread Journey
Experience our sourdough through:
- Fresh daily bread service
- Take-home loaves
- Monthly baking workshops
- Bread subscription program
Visit us early to get your daily bread - our loaves often sell out by afternoon. For the full experience, join one of our monthly workshops where we share the basics of sourdough baking.