Pickup from Flitch Coffee Saturday mornings between 9a and 12p.

Porridge loaves have a porridge made from whatever grain I have lying around––usually some mixture of oats, quinoa, rye, pumpkin seeds, sunflower seeds, einkorn, and spelt.

Golden Loaves have roasted garlic, roasted sweet potato, and turmeric inclusions, creating a tender and flavorful crumb with a golden hue

Breakfast Focaccia is a whole grain sourdough focaccia filled with spiced/dried fruit

Danish Rye is 100% whole rye with sunflower seeds, room temperature ferment, baked in a tin. Incredible keeping quality

Copenhagen Buns are small ciabatta rolls cut open, with Kerrygold butter and sharp cheese (usually a 2-3 year cheddar), modeled after the BMO (bolle med ost), a Danish staple breakfast bun that’s my favorite thing to eat in Copenhagen

All bread is hand mixed, naturally fermented, with a portion of its flour milled from heritage grain from Barton Springs Mill immediately before mixing.