Evergreen Butcher Baker

Our most basic hearth loaf. Made with 40% whole grain, it is slightly sour with a wheaty flavor.

Made with whole einkorn and whole spelt and hydrated with Halfway Crooks beer and Banner buttermilk, this loaf looks a bit humble but is full of flavor and has a surprisingly creamy interior. Contains flaxseed, pepitas, sesame seeds, and sunflower seeds.

A wholegrain sourdough loaf baked in its traditional large format. This loaf is 1.5 kilos, so we also offer it as a half or quarter loaf. Made with Dayspring Farms high extraction wheat flour and Carolina Ground wholegrain spelt flour and leavened with our rye levain, it has a robust flavor and a good bit of tang.

Made with a soaker containing organic oats, DaySpring Farms cornmeal, poppyseeds, millet, Carolina Ground whole rye flour, and sesame seeds. Coated in a multitude of toasty seeds.

Country sourdough, but baked in a tin to achieve a softer crust and a closer crumb. Sold whole or halved.

A wholegrain rye loaf. Best sliced thin, toasted, and eaten open-faced. Slightly tangy from the double fermentation process and will last for weeks on your counter or in your fridge.