BENEFITS OF SOURDOUGH
SIMPLE BEGINNINGS. SIGNATURE SOURDOUGH.
A starter with history. Time to develop real flavor. Bread baked fresh at our locations. There’s a lot behind that first bite.
FLOUR. WATER. SALT. SOMETHING SPECIAL.
Great bread starts with the basics. Flour gives our sourdough its structure. Water brings the dough together. Salt balances the flavor.
The craft is in how those ingredients come together. Mixed, fermented, shaped, and baked, they become the golden crust and soft, airy center you know and love.
A short ingredient list. A lot to look forward to.
OUR STARTER HAS A STORY.
Our sourdough’s roots reach back to a mother dough from 1995. That living culture is the connection between the bread we bake today and the tradition that started it.
Regular feedings of flour and water keep the starter active. Its wild yeast helps the dough rise, while its bacteria develop the acids behind sourdough’s signature tang.
Cared for over time. Carried forward in every loaf.
THE FLAVOR IS IN THE FERMENTATION.
Our sourdough ferments for more than 24 hours before baking. During that time, the culture works through the dough, developing the flavor and character that make sourdough worth waiting for.
The tang you notice. The aroma when it’s sliced. The texture that holds up to a generously filled sandwich. It all starts long before your order reaches the counter.
SOURDOUGH
REGULAR BREAD
BAKED HERE. ENJOYED HERE.
The smell of fresh bread is part of the welcome.
Our loaves begin with artisan bakers in the Bay Area and finish in the ovens at our locations. That means the bread at the heart of your sandwich is baked right where you order it.
From your usual lunch to the soup you’ve been craving all week, we believe fresh bread makes the whole experience better.
A FEW THINGS ABOUT SOURDOUGH
WHAT IS A SOURDOUGH STARTER?
A starter is a living culture made with flour and water. It contains wild yeast and bacteria that ferment the dough, helping it rise and developing its characteristic flavor.
WHAT GIVES SOURDOUGH ITS TANG?
The acids produced during fermentation give sourdough its distinctive tang. The starter, ingredients, fermentation time, and temperature all help shape the final flavor.
HOW LONG DOES YOUR DOUGH FERMENT?
Our sourdough ferments for more than 24 hours, giving it time to develop its signature taste and texture before baking.
WHERE IS YOUR BREAD MADE?
Artisan bakers in the Bay Area hand roll our loaves. We then bake the bread fresh at our West Coast Sourdough locations.
DOES YOUR SOURDOUGH CONTAIN PRESERVATIVES?
Our signature sourdough is made without preservatives.