THE LOCAL CRUMB

Slow and STeady.  Naturally leavened.  yeast when necessary.

The mixer too. 

We bake a variety of breads using Iowa-milled organic flours and quality King Arthur flours.  Here are some relevant buzz words we like: high-hydration, hand mixed, long fermentation, open crumb, toast!  Sourdough culture is more than a tool here, it is a way of life.  



"...everything that in its original state has been transformed by time, the greatest scuptor of all."
​​-Alex Vervoordt

the baker

THE BREAD

Aaron Hall discovered his love for baking the same time he discovered his need to eat delicious bread.  He couldn't find it, so he made it and now he wants to share.   

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