Un feed con olor a pan recién hecho.

It is called singing. The crust cools faster than the inside, so it cracks in tiny pieces while you stand there waiting. This one was shaped yesterday afternoon, rested overnight and baked this morning. Nothing in it but flour, water, salt and our starter. Send this to the friend who still thinks bread should come from a bag.

#sourdoughbread #naturallyleavened #realbread #freshbakedbread

The 5am shift at Wildrye, start to finish. Come see what happens before you wake up.

#bakerylife #sourdoughbaker #5amshift #smallbakery #bakingbehindthescenes

Our loaves rise slowly on a natural starter, no packet yeast, and that long ferment is why the crust crackles and the inside stays tender. One small tip for the week: once you cut a loaf, rest it cut-side down on the board and wrap it in a clean cotton towel. It stays good for days, and a quick toast brings back the crunch. We bake early and we do sell out, so pre-order your loaf on our website or stop by in the morning. How do you keep your bread fresh at home?

#sourdough

Croissants, morning buns and whatever else comes out of the oven first on Saturday, packed in a box and ready for you. We bake a set number and they go fast, so reserve yours on our website before they're spoken for.

#weekendpastrybox