Heirloom Sonora Open Crumb
78% Hydration • 36h Cold Ferment
Deep open honeycomb structure with distinct blistered crust.
Crusts, crumb and cakes
A running record of what came out of the oven: blistered crusts, lamination cross-sections, celebration cakes and the morning counter.
Heirloom Sonora Open Crumb
78% Hydration • 36h Cold Ferment • Wild Levain
Open honeycomb crumb structure with distinct blistered caramel crust.
Isigny Butter Croissants
27 Flaky Laminated Layers • Normandy Cultured Butter
Golden exterior that shatters cleanly with an airy honeycomb core.
Heirloom Tomato & Rosemary Focaccia
85% Hydration • Cast Iron Deck Baked • Extra Virgin Olive Oil
Crisp olive oil bottom crust with airy interior and roasted garlic confit.
Cardamom Morning Buns
Sourdough Brioche • Freshly Ground Cardamom • Pearl Sugar
Twisted Scandinavian knots baked with caramelized butter glaze.
Valrhona Chocolate Drip Celebration Cake
Dutch Cocoa Sponge • 70% Ganache Drip • Swiss Buttercream
Handcrafted celebration cake with vanilla buttercream, rich dark chocolate ganache drip, and shaved chocolate curls.
Basque Burnt Vanilla Cheesecake
Tahitian Vanilla Bean • Caramelized Exterior • Molten Center
High-heat scorched custard cake with a smooth cream cheese center.
Morning at the Sourdough Counter
7:00 AM Opening • Daily Fresh Loaves • Coffee Service
The morning counter as neighborhood regulars pick up warm baguettes and espresso.
Bench Shaping High Hydration Batards
Autolyse Ferment • Coil Folds • Hand Shaped
Head baker shaping sourdough batards on hardwood baker tables.
Espresso & Beverage Bar
Single Origin Coffee • Organic Milk • Minor Figures Oat
Silky microfoam lattes and double shots poured to pair with morning pastries.