We bake naturally leavened hearth loaves overnight on white oak embers and roast small-batch seasonal lots right next door. No broker markups, no frozen par-bakes—just warm crates on your speed rack before your morning prep crew keys the back door.
BATCH SPECIFICATION // REF 01-A
ALL MILLING, FERMENTATION, AND DRUM ROASTING CONDUCTED UNDER ONE ROOF.
Built on organic Washington-grown Hard Red Winter wheat and fresh-milled whole rye. We shape by hand at dusk and bake on hot masonry decks starting at 2:00 AM so crusts arrive crisp, blistered, and never steamed out in plastic bags.
Sheeter-laminated over three days with 84% butterfat cultured PNW pasture butter and a touch of levain for honeycomb structure. Delivered baked before 6:30 AM or available as proof-ready frozen dough sheets for kitchens with deck ovens.
Roasted next door to the bakehouse. We profile our flagship espresso to hold its chocolate and roasted hazelnut backbone through steamed whole or oat milk, alongside bright, clean single-origin filter lots that never taste burnt or woody.
Restaurant coffee often fails in the final ten feet between the grinder hopper and the dining room table. We don’t drop off a five-pound bag and wish your line cooks luck.
Every Tuesday roast is color-checked on both whole bean and ground Agtron scales before leaving the cooling tray. If a batch misses spec, it never enters a delivery tote.
Whether you are opening a 40-seat neighborhood bistro or switching the morning pastry program at an established espresso bar, our head roaster and lead baker work directly with your floor manager to set par levels that protect your food cost.
SEVEN DAYS A WEEK ACROSS PROPER. KEY-DROP ACCESS AVAILABLE FOR UNSTAFFED EARLY DELIVERIES.
Adjust your standing weekday or weekend bread count by 8:00 PM two days prior via text or our plain-text wholesale portal. Emergency Friday boosts accommodated whenever dough reserves allow.
Loaves come off the stone hearth between 2:00 AM and 4:30 AM. We allow a minimum 90-minute ambient cool on cedar racks so internal crumb gelatinization finishes before packing.
Our own bakers and roasters drive the morning routes—never third-party couriers. We stack clean collapsible bread crates in your dry storage and rotate yesterday’s crates back to the bakery.
One itemized digital invoice every second Monday covering bread, pastry, and roasted coffee—with zero fuel surcharges or hidden crate deposits inside our delivery loop.
Tell us what you are cooking or pouring. We will drop a warm sample box of hearth loaves, laminated pastries, and two 12-oz bags of yesterday’s roast at your kitchen door—or host your team at our cupping table next door.