Stoneground mixing
Cold fermentation
Normandy lamination
Stone deck pull
Unbleached heritage wheat flour mixes slowly with fresh water and sourdough culture, developing supple gluten strands without heat buildup on beechwood tables.
The base dough rests forty-eight hours at four degrees Celsius, allowing wild yeasts to build deep lactic acidity and complex wheaten aroma.
Chilled eighty-four percent cultured butter is layered into precisely twenty-seven micro-thin strata through rapid manual turns across cooled stone.
High-temperature stone hearth radiation expands trapped moisture instantly into an open honeycomb interior encased in a crisp, caramelized exterior.
Flour, butter, and stone
We partner exclusively with regional family mills grinding identity-preserved heritage grains. Our butter arrives weekly from pasture-raised herds in Normandy, cultured slowly for sharp hazelnut notes.
No industrial leaveners, shelf-life stabilizers, or synthetic conditioners ever enter our proofing rooms. What appears in the morning display reflects solely grain pedigree, water salinity, and temperature discipline.
Baked fresh at sunrise
The stone ovens cycle every morning starting at dawn. Arrive early for the first warm pull straight from the deck.