Lemon oil finally in hand, we're launching our newest quick bread: Lemon Poppy Seed, a 50% whole grain loaf made with White Sonora flour and finished with a lemon glaze. It's a trial run this week, so grab one and tell us if it should stay on the menu.

Lemon poppyseed bread is delayed a week, and seasonal breads are on the way.

Our usual schedule holds this holiday week: Cure Organic Farm on Wednesday, Saturday home pickups, and the Lafayette Farmers Market on Sunday. We also share a sneak peek at two more sourdough quick breads in the works.

The Emmer and Olive Thyme Sourdough Breads are back this week, alongside our every-other-week Honey Oat Sandwich Loaf.

A quick market-season check-in with this week's full pre-order menu: breads, cookies, mixes, specialty flours, and granola.

The Roasted Garlic Sourdough Bread returns this week, built on Kamut and a house garlic-infused olive oil for a mellower, sweeter roasted-garlic flavor.

We're back at Cure Organic Farm starting Wednesday (6/3) and continuing our Saturday drop-offs, plus a note on why we're raising the price of our Einkorn Sourdough.

Cinnamon Raisin and Olive Thyme breads are back by request this holiday weekend, and our fourth season of Saturday drop-offs at Cure Organic Farm begins.

The Country Loaf returns with a first-for-us blend of Emmer and Spelt, plus a note for the bread nerds on how we dial in hydration.

We're launching a brand-new Roasted Garlic Sourdough Bread, made with Kamut flour, roasted garlic, and a house-infused garlic oil, and introducing half loaves of our Honey Oat Sandwich Loaf.