72 Hours
cold wild fermentation
900°
beechwood hearth heat
60 Sec
blistered bake time
Slow dough, quiet stone
Every morning begins with stoneground domestic grains, filtered water, and our mature wild sourdough starter. We stretch each dough ball by hand over cool marble without mechanical rollers or hurried shortcuts.
The long cold fermentation yields an open, airy crumb that blisters with crisp caramelization in sixty seconds, staying remarkably light and digestible from first crust to last rim.
Honest dough and low-intervention wine
We open our doors five nights each week for our immediate neighbors, pouring honest bottles from small low-intervention growers alongside blistered pies pulled directly from beechwood embers.
Counter stools and window booths open at four-thirty for walk-ins, with fresh dough fermenting daily. Pre-order online for scheduled evening takeaway pickup.