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.
WEEKLY LOAF SCHEDULE
TUESDAY - Country, Seeded (sunflower seeds, wheat germ, flax seed), Everything (poppy seeds, white and black sesame seeds, dried garlic, dried onion)