WHY SOURDOUGH?
Sourdough is the traditional, slow way of baking. Before the widespread use of commercial yeast, bread was made through natural fermentation.
Our loaves ferment for 24–36 hours, allowing the dough to develop deep flavour, a light texture, and a more digestible structure. This slow process also helps make nutrients more available, resulting in bread that feels balanced, satisfying, and full of character.
Pickup: center of Uster