Never. Every loaf contains just four ingredients: unbleached unbromated milled flour, filtered water, sea salt, and our live sourdough culture. Nothing more.

Keep it cut-side down on a wooden board for the first two days. After that, wrap loosely in a cloth bag or beeswax wrap — never plastic, which traps moisture and softens the crust. It also freezes beautifully sliced.

We bake wednesday through thursday. You'll receive a dispatch notification with tracking.

The long fermentation does break down a significant portion of gluten, and many people who find conventional bread difficult to digest enjoy our loaves without issue. However, our bread is not certified gluten-free and is not safe for anyone with coeliac disease.