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Our everyday loaf. Open honeycomb crumb, blistered amber crust, and a wheat-ear score. Flour, water, salt, and time.

A darker, nuttier boule with cracked wheat, oats, and flax in the crust. Same long ferment, more grain.

Sharp cheddar melted into the crumb with roasted jalapeño. A little heat, a lot of pull.

Wild blueberries folded through a tender sweet-leaning loaf. Breakfast, if it lasts that long.

Slow-cooked sweet onions folded through a country dough. Deep, savory, and excellent with butter.

Mozzarella, pepperoni cups, tomato, and oregano baked into a round loaf. Lunch, no plate required.

Cocoa dough and dark chocolate chunks. Named Chocolate Bayou for the water we grew up on.

A tight cinnamon-sugar swirl and plump raisins in a tender sourdough crumb. Toast it. Don’t share it.

The house focaccia. Olive-oil dimples, long rosemary, and flaky sea salt. Simple, and the one we bake most.

Dimpled in olive oil with roasted garlic cloves, rosemary, and flaky salt. The slab we make when company is coming.

Seasonal specialty. Burst blueberries, thin lemon slices, and sparkling sugar over a golden focaccia crumb.

Seasonal specialty. Cinnamon-sugar apples laid over the dimples like a tart. Warm spice, caramelized edges.

Seasonal specialty. A golden slab steeped with saffron threads, olive oil, and sea salt.

Seasonal specialty. Cocoa focaccia with an espresso glaze. Dessert that still counts as bread.

Classic sourdough English muffins, fork-split nooks and crannies, griddled on the stove. Built for butter.

Classic sourdough English muffins. Same griddle, two extra muffins.

Cheddar chive, cinnamon raisin, and other inclusions — ask what’s on the griddle this week.

A full dozen classic sourdough English muffins. Freeze what you don’t eat in two days.

Chewy, salt-flecked, discard-fermented dough with pools of dark chocolate.

Twelve large gourmet sourdough chocolate chip cookies. The dozen price.

Angelina’s double chocolate sourdough cake bites — dark ganache, a tender crumb, finished with gold. Rich enough that one is a dessert.

Tender chocolate chip scones, golden at the edges and still soft in the middle. Four for $15.

Four chocolate chip scones. The four-pack price.

Overnight sourdough rolls with a thick cream cheese glaze. Soft spiral, not shy.

Flaky, tall, and tender. The morning biscuit Angelina insists we make every week.

Egg-washed sourdough buns with sesame. Soft enough for a smash burger, sturdy enough not to vanish.

The bun that makes a backyard hot dog feel considered. Soft, slightly tangy, split-ready.