Founder & Head Baker
Juliette Moreau
Dedicated artisan baker with over 15 years refining long cold wild fermentation and stone-milled sourdoughs.
Baker's Choice: Country Sourdough
Old technique, grain grown near here
We opened in 2018 on one commitment: bake with time, wild yeast, and flour that still remembers the field it came from.
The mother starter
A 12-year sourdough culture nurtured every morning at 4:00 AM.
Our wild sourdough culture, fondly known around the bakery as Old Mother Levain, began over twelve years ago in a small ceramic jar in Normandy. It contains a diverse colony of wild yeasts and friendly lactic acid bacteria that give our loaves their signature custardy open crumb and gentle lactic tang.
We feed her twice daily with a blend of identity-preserved California whole rye and unbleached stone-ground wheat. We never add commercial yeast, ascorbic acid, enzyme boosters, or dough conditioners. Every single loaf of bread we sell rises entirely from this single living culture.
When you eat a loaf of Fournée bread, you're tasting living microbiology, clean mountain water, and sunshine harvested by regional farmers.
2018 Hearth Established
36–48h Slow Cold Fermentation
Wild Starter Only, No Commercial Yeast
Where the flour comes from
The grains in our hearth
We partner with independent organic grain farmers and regional millers who prioritize soil health and heritage grain revival.
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California Sonora wheat
Heirloom soft whiteHistoric soft white wheat with a sweet, nutty aroma, high mineral retention, and dough that stretches instead of tearing.
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Yecora Rojo hard red
High protein hard redOrganically grown, and the reason our country loaves hold their shape, colour up deeply, and smell the way they do.
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Dark mountain rye
Whole grain ryeStone-ground whole with the bran and germ left in. Fibre, and the earthy note that carries our Danish rugbrod.
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Organic khorasan
Ancient wheatGolden amber berries with a buttery profile, milled for the weekend bakes we only make on Saturday and Sunday.
Grain and ferment
Slow bread that credits the miller, the farmer and the hearth.
Four things go into our bread: organic stone-ground grain, filtered water, sea salt, and a wild levain we have kept fed since 2014.
A commercial bakery can push dough through in two hours with improvers, conditioners and packaged yeast. Ours rests 36 to 48 hours in the cold room instead.
That long wild fermentation is where the lactic sweetness, the dark caramelised crust and the custardy open crumb come from, out of stone-milled Sonora and Yecora Rojo wheat.
Naturally leavened
No packaged yeast. Every loaf rises on our own starter.
Naturally Leavened
No commercial yeast or dough conditioners. Every loaf rises from our wild starter culture.
Stone-Milled Regional Grains
We source identity-preserved wheats directly from sustainable regional millers and farmers.
36-Hour Cold Ferment
Long, slow fermentation develops deep complex flavors, blistered crusts, and an open custard crumb.
Zero Waste Community Hearth
Surplus loaves are shared with local community food initiatives; kitchen scraps are composted.
36h cold wild ferment
The team
The hands behind the hearth
From 4:00 AM dough mixes to morning pastry lamination, meet our craft baking and beverage team.
Founder & Head Baker
Juliette Moreau
Dedicated artisan baker with over 15 years refining long cold wild fermentation, deck-oven hearth bakes, and stone-milled heritage grains.
Baker's Choice: Country Sourdough (plain with good butter)
Head Pastry Chef & Cake Designer
Claire Sun-Hee Park
Experienced pastry artisan specializing in traditional French butter lamination, seasonal fruit compotes, and bespoke celebration cake styling.
Baker's Choice: Isigny Butter Croissant & Meyer Lemon Danish
Head Barista & Beverage Lead
Mateo Rivera
Specialty coffee enthusiast dedicated to dialed espresso extractions and botanical syrups that pair cleanly with morning sourdough.
Baker's Choice: Cardamom Morning Bun + Double Cortado
Community
Baking for the block
A neighborhood bakery is a communal anchor. We believe fresh bread should nourish and support our local community.
Community Loaf Donations: Surplus loaves and baguettes at the end of daily service are shared with local neighborhood food programs and community pantries.
Responsible Sourcing & Composting: Spent coffee grounds and organic kitchen prep scraps are diverted to regional composting facilities and community gardens.
