Country sourdough
Stone-ground wheat, a 36-hour ferment and a deep, blistered crust.
$9
Our story
Three generations, one starter.
Marta brought her grandmother's sourdough starter from Kraków in 1998. It still feeds every loaf we bake — along with flour from a mill forty miles up the river and a lot of patience.
We don't do shortcuts, dough conditioners or frozen pastry. If it's on the counter, it was made here this morning.
“The croissants ruin every other croissant for you.”— Priya, a regular since 2016