Our breads are naturally leavened, which means the rise comes from a sourdough culture we keep alive and feed every day instead of commercial yeast. Doughs are mixed the afternoon before, shaped by hand, and left to ferment slowly overnight in the cooler. That long, cold rest is where the flavor comes from, and it is why a proper loaf has a crackling crust and a moist, open crumb.
Breads come out of the oven through the morning: a couple of standing loaves you can count on, plus a rotating bake that changes with the week. If you want a loaf held back, call before noon and we will set one aside with your name on it. Day-old bread, when there is any, makes very good toast.
What we serve
- sourdough bread
- fresh baked bread
- artisan bakery
- Country loaves and sandwich breads
- Whole grain and seeded loaves
- Weekend baguettes
Sourdough & daily breads
Call Morningbird Bakehouse or set up a time — we'll take it from there.