We use a blend of stone-ground flour in our bread, preserving more of the grain’s natural nutrients, texture, and flavor. This traditional milling method keeps the flour closer to its original form, giving our loaves a deeper aroma, richer taste, and wholesome character.
A Little Break From Sourdough
I just wanted to let you know that A Loaf Bakehouse will be taking a break from making sourdough bread for a while.
Sourdough orders will be paused for now, and I’m planning to come back in 2027.
Thank you for all your support, for loving my bread, and for waiting for each bake.
This isn’t goodbye, just a little pause to slow down and take a break.
In 2027, we’ll be back to mixing, fermenting, and baking bread again. See you then.