Bread,
the way it
used to be.
Long-fermented sourdough, mixed and shaped by hand in my home kitchen. Fresh loaves go to the cafe a few times a week, until they run out.
Just flour, water, salt,
and time.
Every loaf starts with a starter I've kept alive for years. The dough is mixed by hand, folded over the course of a day, and slow-fermented overnight before it's shaped and baked.
No commercial yeast. No oils, emulsifiers, or preservatives. Nothing on the label you couldn't pick out of a pantry.
A short menu,
done well.
Four loaves on rotation. The Original is always there; the rest swap in and out depending on the week, the weather, and what's in the kitchen.
- 01Original SourdoughAlwaysJust flour, water, salt, and time. The house loaf and the one I never skip. Crackling crust, open chewy crumb. Pairs with butter, with olive oil, with everything.
- 02Blueberry & LemonThis weekWild blueberries folded through the dough with the zest of a whole lemon. Sweet but not dessert — the tang of the sourdough does the work. Best toasted, with a little cream cheese.
- 03Roasted GarlicThis weekWhole heads of garlic, slow-roasted until they're soft and sweet, swirled into the dough at the final fold. The smell when it comes out of the oven is half the reason I started baking.
- 04CinnamonThis weekCinnamon sugar in a long swirl, baked into a slightly sweeter dough. Toast it, butter it, eat it standing at the counter. I won't tell anyone.
I started baking sourdough for my family.
Now I make a little extra for yours, too.
— The baker, Daily Manna
About two days,
start to finish.
Slow because slow is what makes it sourdough. The wild cultures need time. So does the gluten. So do you, sometimes.
A few times a week,
until they're gone.
Loaves land on the counter at Milk + Honey Coffee Co. — both the 290 and Fitzhugh locations — a few times a week. Quantities are small; come early if you want a particular variety.