Our Bread

 
SHTH2822.jpg

We bake our bread at our wholesale bakery in the heart of the West Side, where our sourdough culture has been thriving since 2014. We're proud to feature regional grain, local produce, and artisan techniques in our bread production. All of our bread and bagels are sourdough, long ferment and vegan (with the exception of occasional baker’s special breads with cheese in them.) All are shaped by hand around a big table surrounded by a team that cares as much about each other's wellbeing as the quality of the bread – and we care about both a lot.

Bread Schedule

Bread is available Thursday through Monday at our shop or you can find it at our wholesale partners. Fresh bread arrives at our cafe at 10am, we start the day with fresh bagels and pretzels.

Baker’s Special Schedule:

November 2nd & 4th - Sesame Harissa Garlic Sourdough

November 9th & 11th - Herby Potato Sourdough

November 16th & 18th - Sundried Tomato Basil Sourdough

November 23rd & 25th - Rosemary Olive Oil Sourdough

November 20th & December 2nd - Onion Herb Rustic

 
 

Wednesday

  • Bagels

  • Pretzels

  • Baguettes

  • West Side Sourdough

  • Sesame Semolina

  • Pain Rustique

Thursday

  • Bagels

  • Pretzels

  • Baguettes

  • West Side Sourdough

  • Deli Rye

  • Pain Rustique

Friday

  • Bagels

  • Pretzels

  • Baguettes

  • West Side Sourdough

  • Seeded Sourdough

  • Sesame Semolina

Saturday

  • Bagels

  • Pretzels

  • Baguettes

  • West Side Sourdough

  • Pain Rustique

  • Baker’s Special Bread (changes weekly! reserve your own weekly loaf with a Bread Club subscription)

Monday

  • Bagels

  • Pretzels

  • Baguettes

  • West Side Sourdough

  • Pain Rustique

  • Baker’s Special Bread (changes weekly! reserve your own weekly loaf with a Bread Club subscription)

Sunday

  • Bagels

  • Pretzels

  • Baguettes

  • West Side Sourdough

  • Pain Rustique

  • Deli Rye


If you're interested in bread baking, we can recommend a few resources for getting started! First, pass the point of no return by making Jim Lahey's legendary No Knead Bread. Known as the bible for bread, Bread by Jeffrey Hamelman is a complete resource for anyone interested in expanding their understanding of how bread works, plus rock solid formulas (and he is super nice.) The Handmade Loaf by Dan Lepard is full of funky Euro recipes using a very cool technique – it includes the inspiration for our pickle brine rye – plus the most mouthwatering photography of any bread book ever. If you're looking for one highly-involved levain method that if followed meticulously will yield the best loaf ever baked at your house, turn to Chad Robertson's Tartine Bread. (Try to find it second hand if you can!)

And yes, we sell our sourdough starter! Our mother culture is about to turn 10 years old and has been thriving on West Side Buffalo wild yeast since before we opened. We love baking with it and you just might too.