THE BAKERY CRAFT
Patience, Flour & French Butter
Every loaf and pastry begins with living wild yeast cultures and slow temperature-controlled proofing.
FERMENTATION
Living Wild Starter & 80% Hydration
Fed twice daily with unbleached organic rye and stoneground wheat to develop rich lactic acidity and open crumb.
Rolled and turned across 72 hours in our temperature-controlled 16°C pastry chamber with 84% butterfat Normandy blocks.
4:00 AM Morning Hearth BakeOven fresh bread out of the hearth before dawn
100% Organic Flour & ButterZero artificial improvers, bleaches or preservatives
DECK OVEN
Stone Hearth Deck Steam Baking
Every service begins with rigorous preparation and dedication to authentic recipes:
- Living Wild Starter & 80% Hydration: Fed twice daily with unbleached organic rye and stoneground wheat to develop rich lactic acidity and open crumb.
- French Normandy Lamination (48 Layers): Rolled and turned across 72 hours in our temperature-controlled 16°C pastry chamber with 84% butterfat Normandy blocks.
- Stone Hearth Deck Steam Baking: Fired on thick refractory stone hearths with pressurized steam bursts to lock in moisture and produce blistering crust crackle.