Linden Crust Bakehouse
5.0 (1)bakery
5.0 (1)A La Jolla microbakery devoted to traditional sourdough, cold-fermenting each small batch for up to 48 hours.
Description
Loaves here are stripped down to the bare essentials: only organic flour, water, and sea salt, made without commercial yeast, additives, or preservatives. The bakehouse sources its flour from California's Central Milling alongside ancient grains, aiming for deep flavor, better digestibility, and the rustic texture of old-world baking traditions.