Sourdough loaves on a wooden bench in warm window light

Yeast Gone Wild

Welcome to the wild side of yeast

Browse breads, cookies, granola and treats.

Browse products Visit Hotplate

Shop the catalog

Four ways to start

Browse every bake by category, from loaves to treats.

From the bakery

A few favorites

Take a look through the catalog and find something for the table.

Bread

Classic Wheat Bread

$12.00

Sourdough Chocolate Chip Cookie

$3.00

Granola

Granola with Dried Dates, Dried Figs and Chocolate Chips

$8.00

Treats

Banana Carrot Cake Bread with Coconut

$9.00

Browse all products

Freshly milled flour

The grain, close to the bake

Flour is at its freshest right after milling. Freshly milled flour can bring a fuller aroma and flavor to the dough and loaf.

Whole grain flour keeps the bran and germ, so more of the grain's natural nutrients and fiber stay in the flour.

Explore flour and sourdough

Freshly milled flour falling into a wooden bowl beside whole grain

Sourdough dough resting on a flour-dusted work surface

A simple rhythm

Sunday to Saturday

A new drop is announced every Sunday, for delivery the following Saturday.

Order on Hotplate

Sourdough, given time

A slower rise, a deeper flavor

Long natural fermentation develops sourdough's distinctive flavor and may help it keep well. Fermentation also changes the grain, including lowering phytic acid.

Many people find sourdough easier to digest, though experiences vary. A sourdough culture can leaven bread without commercial yeast or additives.

Read about bread

Sliced sourdough loaves with a crisp crust and open crumb

Whole sourdough loaves cooling on a wooden board

Taste the wild in every bite!

A baker's bench with dough, flour and tools