A family-run bakery located in Oak Cliff, specializing in artisan sourdough and pastries. 

When we started our bakery we knew we wanted to make certain commitments, early on, to using slow fermentation and local grain. Long fermentation increases complexity in flavor and digestibility. It's important to us, not only to bake bread that is tasty and easy to digest, but also to showcase heirloom wheat that is milled three hours south of us.