Sourdough in the Rockies
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Our bread

Six loaves. That is the menu.

Naturally leavened, baked in small batches. The prices are what we expect to charge. Nothing here is a live checkout.

A stack of sourdough slices showing an open crumb.
A round sourdough loaf with a deep score, sitting on a wooden board.

Front Range Country

$12900 g

The everyday loaf. A mild, creamy crumb and a crust that crackles as it cools.

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A rustic round loaf dusted with flour on a wooden peel.

Mountain Rye

$13900 g

Heartier and a shade tangier. A tighter crumb that likes butter and salt.

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A golden-brown loaf resting on a linen cloth.

Honey Oat

$13900 g

Rolled oats and a spoon of honey in the dough. Softly sweet, still a proper loaf.

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A flour-dusted round loaf in a wooden bowl, with a slice beside it.

Alpine Seed

$14950 g

A country loaf rolled in sunflower, sesame, and flax. Toasty, not fussy.

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A sourdough loaf on a wooden board next to a small bunch of rosemary.

Rosemary & Olive Oil

$14900 g

A weekend loaf with rosemary and olive oil folded through the dough.

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A dark-crusted artisan loaf beside a bread knife on a wooden board.

Campfire Cocoa

$14850 g

Cocoa and a whisper of coffee in a naturally leavened loaf. Barely sweet.

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Ready to walk through a bake day? The order form asks for a day, loaves, and pickup or delivery. It will not take a payment.

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Or keep a loaf on subscription