Sourdough
Why We Give Our Sourdough 24 Hours
A slower rise gives our sourdough time to develop depth, character, and an open crumb. Here is how Chef Istvan’s 24-hour process shapes every loaf in Dunedin.
The Journal
Stories from the kitchen.
Bread, pasta, ingredients, and the slow processes behind what we make.
Sourdough stories
Made slowly. Reserved simply.
Small-batch sourdough and fresh pasta, made for the table and available by request.