NewsOctober 9, 2026

Why our sourdough rests for 48 hours

Two days from flour to loaf sounds slow. Here's what happens in that time, and why you can taste it.

Dark-crusted sourdough loaves beside a vase of yellow flowers

Most bread is made in a few hours. Ours takes two days, and people ask why every week.

The short answer: time does what machines and additives do in a factory, only better. The flour and water are mixed on Tuesday afternoon, and the loaf you buy on Thursday morning has been slowly working ever since.

What happens in 48 hours

1.Day one, afternoon: flour, water and our starter are mixed, then left alone.
2.Day one, evening: we fold the dough four times, an hour apart.
3.Day two: the shaped loaves rest overnight in the cold room.
4.Day three, 5:00: into the oven, and on the counter by seven.

The result is a crust that crackles, a crumb that stays soft for days, and bread that many people who can't eat ordinary loaves find easier to digest.

Ordering for a party? Tell us by Thursday.

Cakes, bread and coffee for ten or a hundred, ready at the counter on the day.

Order ahead