Friday Bread Pre-Order

A traditional artisan white baguette with a crisp crust and a light open crumb; topped with Poppy, Sesame, Pepitas, Sunflower seeds.
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, Sonoran Sea Salt

Hayden Mills Barrio Blend Flour, Baker's Yeast, Kalamata Olives, water, sourdough culture,Sonoran Sea Salt 
A lighter, Ciabatta style loaf

Finnish Regenerative Rye Flour, Barrio Blend Flour, Whole Grain Flour, Water, Sourdough Starter, Salt, Sunflower Seeds, Caraway Seeds

Ingredients: Hayden Mills Einkorn flour, water, sourdough culture, Sonoran Sea Salt

An ancient grain, Einkorn is one of the oldest domesticated wheat species, dating back 10,000 years and originating in the Near East. The wheat is rich in protein, essential fatty acids, and vitamins and minerals. It contains higher levels of antioxidants than modern wheat and is one of the most digestible breads for those with gluten sensitivity. A large rustic loaf.

Layered with Mahfam's house marinated olives and Mingle + Graze's featured cheese: Los Cameros, a mixed-milk cheese from the Rioja region of Spain. The za'atar and sumac spices give it a touch of brightness to reflect a world shaped by movement, connection, and exchange.

Hayden Mills Barrio Blend Flour, Red Fife, water, sourdough culture, sesame, poppy, sunflower seeds, Sonoran Sea Salt 

A full-bodied whole wheat loaf coated in sunflower, poppy, and sesame seeds.

Hayden Mills Barrio Blend Flour, Queen Creek Red Wheat, water, sourdough culture, Sonoran Sea Salt

Our signature loaf customized with a saguaro pattern. It is a traditional pain au levain but made with a proprietary blend of local wheat, desert-grown from heirloom varieties of grain that had fallen out of use but were resurrected by us and our partners to increase the bio-diversity of crops and the nutrition of bread.

Hayden Mills Barrio Blend Flour, Red Fife, water, sourdough culture, sesame, poppy, sunflower seeds, Sonoran Sea Salt 

A full-bodied whole wheat loaf coated in sesame seeds.

The pain d’epi is a style of French artisanal bread shaped to resemble a stalk of wheat. The literal translation is “bread of the ear” referencing the ear of a grain plant. A traditional white baguette with a crisp crust and light open crumb.
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, Sonoran Sea Salt

Hayden Mills Barrio Blend Flour, Baker's Yeast, water, sourdough culture,Sonoran Sea Salt 
A lighter, Ciabatta style loaf

A traditional artisan white baguette with a crisp crust and a light open crumb.
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, Sonoran Sea Salt

Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, water, sourdough culture, Sonoran Sea Salt 

Pain au levain loaf filled with sun-dried cranberries and dried apricots.

Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, water, sourdough culture, Sonoran Sea Salt 

A simple white loaf with a crisp crust and light open crumb.

Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, water, sourdough culture, Sonoran Sea Salt 

Pain au levain loaf filled with sun-dried cranberries and walnut halves, but no sugar.

Ingredients: Hayden Mills Einkorn flour, water, sourdough culture, Sonoran Sea Salt

An ancient grain, Einkorn is one of the oldest domesticated wheat species, dating back 10,000 years and originating in the Near East. The wheat is rich in protein, essential fatty acids, and vitamins and minerals. It contains higher levels of antioxidants than modern wheat and is one of the most digestible breads for those with gluten sensitivity. A large rustic loaf.