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.

SPECIALTY LOAVES

Whole Wheat, Rosemary Polenta, Rye, Cinnamon Walnut Raisin, Jalapeno Cheddar, Cranberry Pecan, Seeded (sunflower seeds, wheat germ, flax seed), Everything (poppy seeds, white and black sesame seeds, dried garlic, dried onion)