The Journal
Bread, pasta, ingredients, and the slow processes behind what we make.
Sourdough
Ever felt heavy, bloated, or uncomfortably full after eating a couple of slices of store-bought bread? For years, gluten has taken all the blame. However, in most cases, the real issue isn't the wheat itself—it's how fast industrial bread is made.
Sourdough
A starter can carry a long tradition without being a frozen microbial time capsule. Here is what flour, feeding, and daily care really shape.
Sourdough
Flour is always 100%. Learn the simple math behind consistent bread, scale a recipe to any batch size, and understand what each ingredient percentage means for your dough.
Sourdough
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.
Small-batch sourdough and fresh pasta, made for the table and available by request.