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.

Our first Lafayette Farmers Market of the season is in the books, and we've added Cranberry-Pecan Sourdough Granola, made with local honey from Flower Street Farm, to the menu.

We're one week out from opening day at the Lafayette Farmers Market (Sunday, May 3). Here's what to expect as we balance Saturday home pickups with Sunday market season.