A family-run bakery in Oklahoma has been quietly building a reputation on a few simple principles. The flour is organic, the fermentation is slow, and the preservatives are nowhere to be found.
The recipes are based on traditional European methods, and the sourdough starter has been alive and active for over twenty years . It is the kind of place where you can taste the difference that time and care make in a loaf of bread.
A simple slice of toast becomes something worth remembering. The bakery started as a wholesale operation and has grown into a retail destination for anyone who values good bread…