Our Breads

Our Breads


Struan

Planting Date: April 10, 2015

Harvest Date: August 3, 2015

Yield: 24 bushels/acre
(Modern wheats yield 35 bushels/acre)

Our Struan is a celebration of harvest, the most exciting time of year for us.  Struan is a traditional Scottish bread where each family member would bake breads with all the various grains harvested during the year.  We honor that tradition with this bread and offer a blessing of many more fruitful harvests.

Grain Mix: Cracked Fortuna Wheat, Cracked Emmer and Cracked Spelt
Soaker: Ancient Grain soaker
Pre-Firmenent: Fortuna Whole Wheat
Fermentation Time: 5 hours

Flavor Profile

The complex and diverse grain mix provides incredible texture and flavors that are complemented perfectly with ancient grain notes and subtle acid from the whole milled wheat starter. This loaf has another level of flavor and texture from the toasted sesame seed topping. It is such a unique experience; we haven’t experienced these grains, in this way, before.

Wine Côtes du Rhône Rosé
Food Aged cheddar cheese and guava preserves

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Fortuna Wheat Loaf

Planting Date: April 10, 2015

Harvest Date: August 3, 2015

Yield: 24 bushels/acre
(Modern wheats yield 35 bushels/acre)

Fortuna Wheat was never supposed to get its time in the spotlight. Long forgotten by most farmers because it grew too tall, it didn’t produce incredible yields. Fortunately, a few farmers bucked common wisdom and saw the potential to grow something truly special from the best grains on Earth.

Grain Mix: Fortuna Wheat three ways: Whole Milled Fortuna Wheat, Cracked Fortuna Wheat Berries, Fortuna White Flour
Pre-Firmenent: Fortuna Whole Wheat Sponge and Fortuna Whole Wheat
Fermentation Time: 5 hours

Flavor Profile

This loaf has levels of texture from the Fortuna grain mix, including a crispy crust and a mixed crumb from the cracked wheat berries. Sweet and sour pre-ferments balance each other perfectly, with tangy notes and subtle, natural sweetness from raisin juice.

Wine Non-Vintage Champagne
Food Smooth goat cheese and a side of dried apricots

Pain de Campagne

Planting Date: April 10, 2015

Harvest Date: August 3, 2015

Yield: 24 bushels/acre
(Modern wheats yield 35 bushels/acre)

Pain de Campagne is a classic, humble French country bread that has been made for centuries.  The villagers in the French countryside would gather at the communal oven to bake their families’ loaves for the coming weeks.

Grain Mix: Fortuna Wheat and Whole Milled Rye
Pre-Firmenent: Whole Milled Rye Sour and Fortuna Whole Wheat Sponge
Fermentation Time: 5 hours

Flavor Profile

Despite its humble roots, our Pain de Campagne has pure and distinct flavor. A thin, crispy crust and a chewy crumb contain sweet, nutty flavors followed by balanced, gentle sour notes that make for a complex and exciting loaf.

Wine Santa Barbara County Sauvignon Blanc
Food Pork Rillette, stone ground mustard, and pickled radish