OUR ORIGIN & CRAFT

The Philosophy of the Hearth

We believe good food requires patience, honest ingredients, and a deep respect for the agricultural heritage of our region.

The 100-Year Starter

Our wild sourdough mother culture was gifted to Head Baker Clara Bennett by a third-generation master baker in the French Alps. Fed twice daily with stone-ground rye and fresh spring water, it imparts a delicate complexity and gentle acidity to every loaf that comes out of our ovens.

Regional Farm Partners

Camas Country Mill (Eugene, OR): Heirloom grain flours stone-milled weekly.
Larkwood Organic Dairy (Tillamook, OR): Pasture-raised butter and heavy creams.
Rainier Berry Orchards (Hood River, OR): Seasonal blackberries, currants, and heritage pears.