Cold ferment, crackling crust, open crumb. A boule is a classic round sourdough loaf — crisp crust, soft open crumb, naturally leavened. Made with organic wheat flour, water, and kosher salt, baked in my home oven.
Cold ferment, crackling crust, open crumb. Made with organic wheat flour, water, and kosher salt, baked in my home oven.
Cold ferment, crackling crust, open crumb. Made with organic wheat flour, water, basil, Rao’s® Marinara, and kosher salt, baked in my home oven.
Soft in the middle, crisp at the edges, packed with chocolate chips, mini marshmallows, with sea salt on top. Sold by the half-dozen.
Fuzzy for the coconut. Wombat for Denise's husband Jeff, who answers to that name at work and has never once turned down an Almond Joy. This is his candy bar turned cookie: soft, with a heart of coconut and dark chocolate chips, minus the almonds (sometimes you don't feel like a nut). And why square? Real wombats leave little cubes behind them wherever they go. We'll let you google the rest.
Soft, slow-proofed dough wrapped around cinnamon-sugar and butter, topped with cream cheese frosting. Sold in packs of four.
Soft, slow-proofed dough wrapped around cinnamon-sugar and butter, topped with cream cheese frosting. Sold as single.
Sourdough bread and baked goods, made fresh in my home bakery for my neighbors in the Rancho Cucamonga community.
A sourdough starter made from organic ingredients. No shortcuts. Just flour, water, salt, and time.
Organic flour Clean ingredients 
Organic eggs Free range 
Real dairy Cream, butter, milk 
Hands-on Mixed and finished by hand 
Rolled fresh Dough laminated by hand 
Home-baked Out of my kitchen 
This valley was once 35,000 acres of Zinfandel and Mission grape vineyards. Most of the vines are gone, but the soil, the sun, and the habit of making things by hand never left.
We were one of the first families to plant roots at The Resort neighborhood, and we're grateful for our neighbors.
Sundays from 8am-1pm at our front patio in Rancho Cucamonga.