Here at the DIRTY APRON BAKEHOUSE we make small batch naturally leavened sourdough. Our baking process is based on a slow fermentation using mid nineteenth century French techniques giving us loaves that are full in flavor. This approach allows our bakes to be more digestible and have a more flavorful texture for both crust and crumb.
We offer our Country Loaves daily, and on occasion our specialty loaves. Specialty loaves can be pre-ordered two days in advance.