Our breads
Real bread, no shortcuts
Our sourdoughs
Old-school organic from regional growers & millers
Gut-healthy sourdough only
No nasty mold inhibitors
Real flavor from fermentation
Naturally keeps plenty well - read our care instructions!
Certified Climate Neutral - treads lightly on planet earth
Other brands
Conventional, with GMO & pesticide residue
Unfermented white flour that’s hard on your stomach
Includes mold inhibitors that tastes bad
Relies on sugar for flavor
Relies on preservatives for shelf life
Heavier carbon footprint
Certified Organic Sliced Breads
Our Certified Organic sliced breads are our most popular and widely available. Each loaf features regionally grown and milled flours and ferments for as much as 24 hours, producing a variety of bold and robustly flavored sourdough breads. We bake these breads from our Certified Organic Production Bakery just north of Kingston, NY.
Certified Organic Unsliced Breads
Our Certified Organic, unsliced table breads come in a mix of shapes and sizes, and are baked at our Certified Organic Production Bakery. All made using regionally sourced organic wheat, these loaves draw on tradition while featuring local whole grains. Find these breads at select grocery stores, our cafes, and our farmers’ markets. Our Focaccia and Olive Ciabatta are made using organic wheat.*
Focaccia*
Olive Ciabatta*
CERTIFIED ORGANIC BAGELS
Our bagels are a fresh take on the NY classic. They are Certified Organic and fermented overnight, creating a lighter and deeply flavored crumb.
Wood-fired Breads
Our wood-fired breads are baked from our original Lefort wood-fired ovens at our carbon-neutral Boiceville bakery. The wood-fired ovens create perfectly imperfect loaves marked by robust crust, deep flavor, and tradition.
Fossil-fuel free breads
These fossil-fuel free breads are baked from our carbon-neutral Boiceville bakery using our fully electrific Heuft ovens, which get their power from our 366kW on-site solar array.
