Starter Bread

The bakery sources its rotating flours from regional producers like Camas Country Mill, Cairnspring Mill, and Chimacum Grainery, backing its reputation for artisan bread quality. Getting a loaf happens through two distinct setups: subscribers receive neighborhood porch drops across various quadrants on Wednesdays and Thursdays, while in-person visits happen at the Sunday storefront around a weekly changing menu of breads and baked goods.