Crafting Excellence in Every Bite & Sip
Discover the art and science behind our traditional sourdough fermentation and cold-press juicing methods.
Sourdough Fermentation
Our 36-hour fermentation process develops complex flavors and enhances digestibility. We maintain our century-old starter with daily feedings and precise temperature control.
Cold-Press Juicing
Using hydraulic pressure, we extract every drop of goodness from fresh, local produce. Our slow-press method preserves enzymes and nutrients for maximum nutritional benefit.
Wild Yeast Culture
Our sourdough starter contains naturally occurring wild yeasts and beneficial bacteria that develop during fermentation.
Temperature Control
We maintain precise temperature conditions throughout fermentation to ensure consistent flavor development.
Produce Selection
We carefully select and inspect each piece of produce for optimal ripeness before juicing.
Cold Chain Process
Our juices are kept at precise temperatures from press to bottle to preserve freshness and nutrients.
Quality You Can Taste
Every loaf and bottle represents hours of careful attention to detail and unwavering commitment to craft.
