After over a year of baking small batches of our naturally leavened breads + pastries out of our tiny cabin nestled on the edge of the Ozark forest and a Kansas field, we moved our bakery operation to a brick + mortar bakehouse in Joplin, MO to provide you with real bread + a gathering place for authentic community.
Our breads + pastries take three full days to make from start to finish and are baked fresh on Saturday mornings.
Our menu is comprised of mainly traditional French + English style breads and pastries with a few modern + seasonal variations to our old world recipes.
All of our breads are made with only FLOUR + WATER + SALT.
Ancient grain varieties such as Semolina, Spelt + others, as well as flavored breads including Cinnamon Raisin and Olive + Herb and more are also available on occasion.
Made in the traditional French method using our own naturally leavened pastry dough recipe, European grass fed butter + milk, our pastries take three days, start to finish and are laminated by hand resulting in layers + layers of buttery, flaky sweet sourdough.