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• Sourdough 4/3 Thursday

  • When
    3 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    23

  Registration is closed

  One loaf of our signature sourdough.

  Show details
• Seedy sourdough 4/3 Thursday

  • When
    3 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    17

  Registration is closed

  One loaf of sourdough with all kinds of seeds: rye, flax, fennel, sunflower, sesame

  Not available in half loaves.
  

  Show details
• Chocolate sesame cookies 4/3 THURSDAY

  • When
    3 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    24

  Register

  One dozen small chocolate sesame cookies.

  In the last few years, there's been an uptick in recipes for chocolate chip cookies that call for the dough to be rested overnight in the fridge before baking. Resting the dough is a technique I use in all of my bread recipes. It's called autolyse, and was developed in France in the 1970s. Resting allows the flour to hydrate. The liquids get a chance to penetrate past the surface of the individual flour granules, and saturate the middles.

  In my imagination only, it also helps the sesame and chocolate in these cookies meld, two complex flavors fully combining into something even more delicious.

  
  

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• Sourdough 4/5 Saturday

  • When
    5 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    22

  One loaf of our signature sourdough.

  Show details
• Cookies, subtle spice 4/5 Saturday

  • When
    5 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    24

  Register

  
  The most delicate and subtle of baking spices, mahlab is the ground up stone of the St. Lucie's cherry, botanically related to almonds. It's used mostly in the Mediterranean, from Greece to Egypt, mostly in baked goods (though we have been known to sneak it into ice cream and savory sweet potatoes). It gives these cookies a unique warm note. It is truly not possible to describe the flavor of mahlab. Do not miss out on the unique experience of tasting mahlab for yourself.
  
  

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• Sourdough 4/10 Thursday

  • When
    10 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    18

  Register

  One loaf of our signature sourdough.

  Show details
• Seedy sourdough 4/10 Thursday

  • When
    10 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    19

  Register

  One loaf of sourdough with all kinds of seeds: rye, flax, fennel, sunflower, sesame

  Not available in half loaves.
  

  Show details
• Corn+pumpkin seed cookies 4/10 THURSDAY

  • When
    10 Apr 2025
  •  
    3:01 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    23

  Register

  When I was in Mexico, I ran into a woman sitting outside a church. She was making gorditas, little cakes made of a mixture of wheat flour and masa (corn). They were sweet, just barely, and she was cooking them on a plancha, kinda like pancakes. These cookies are the story of that trip to Mexico, with both masa and flour, a little piloncillo for sweetness, and pumpkin seeds. They are not sweet!

  
  

  
  

  Show details
• Sourdough 4/11 Friday

  • When
    11 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    22

  Register

  One loaf of our signature sourdough.

  Show details
• Challah 4/11 Friday

  • When
    11 Apr 2025
  •  
    3:01 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    21

  Register

  Challah is the traditional celebration bread of Eastern European Jews. You can tell it's special because of the fancy braid - which has no purpose other than to make it look beautiful - and the inclusion of special, expensive ingredients such as sugar, eggs and oil.

  This challah's uniqueness comes from two original ingredients. Using oat milk instead of water provides more protein for a more delicate crumb. Orange blossom water is just a flavor glow-up that takes it from special to unspeakably delightful.

  
  

  
  

  Show details
• Sourdough 4/20 Sunday

  • When
    20 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    22

  Register

  One loaf of our signature sourdough.

  Show details
• Seedy sourdough 4/20 SUNDAY

  • When
    20 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    22

  Register

  One loaf of sourdough with all kinds of seeds: rye, flax, fennel, sunflower, sesame

  Not available in half loaves.
  

  Show details
• Sourdough 4/21 Monday

  • When
    21 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    21

  Register

  One loaf of our signature sourdough.

  Show details
• Focaccia 4/21 MONDAY

  • When
    21 Apr 2025
  •  
    3:01 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    22

  Register

  
  This focaccia is so ridiculously buttery, in spite of the 0% butter content. It's all in the estate-grown organic olive oil harvested in Yolo County by members of the Yocha Dehe Wintun Nation. It just soaks into the wheat flour, creating a silky dough that bakes up into one of the best things you can put in your mouth.
  The focaccia has two kinds of salt: fine sea salt in the dough and flaky Maldon sea salt on top. The rosemary grows on a bush less than 10 feet from the oven where it's baked. There is nothing more local than that.
  

  Show details
• Sourdough 4/24 Thursday

  • When
    24 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    20

  Register

  One loaf of our signature sourdough.

  Show details
• Seedy sourdough 4/24 THURSDAY

  • When
    24 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    21

  Register

  One loaf of sourdough with all kinds of seeds: rye, flax, fennel, sunflower, sesame

  Not available in half loaves.
  

  Show details
• Chocolate sesame cookies 4/24 THURSDAY

  • When
    24 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    23

  Register

  One dozen small chocolate sesame cookies.

  In the last few years, there's been an uptick in recipes for chocolate chip cookies that call for the dough to be rested overnight in the fridge before baking. Resting the dough is a technique I use in all of my bread recipes. It's called autolyse, and was developed in France in the 1970s. Resting allows the flour to hydrate. The liquids get a chance to penetrate past the surface of the individual flour granules, and saturate the middles.

  In my imagination only, it also helps the sesame and chocolate in these cookies meld, two complex flavors fully combining into something even more delicious.

  
  

  Show details
• Sourdough 4/25 Friday

  • When
    25 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    24

  Register

  One loaf of our signature sourdough.

  Show details
• Challah 4/25 Friday

  • When
    25 Apr 2025
  •  
    3:01 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    21

  Register

  Challah is the traditional celebration bread of Eastern European Jews. You can tell it's special because of the fancy braid - which has no purpose other than to make it look beautiful - and the inclusion of special, expensive ingredients such as sugar, eggs and oil.

  This challah's uniqueness comes from two original ingredients. Using oat milk instead of water provides more protein for a more delicate crumb. Orange blossom water is just a flavor glow-up that takes it from special to unspeakably delightful.

  
  

  
  

  Show details
• Sourdough 4/26 Saturday

  • When
    26 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    24

  Register

  One loaf of our signature sourdough.

  Show details
• Corn+pumpkin seed cookies 4/26 SATURDAY

  • When
    26 Apr 2025
  •  
    3:01 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    24

  Register

  When I was in Mexico, I ran into a woman sitting outside a church. She was making gorditas, little cakes made of a mixture of wheat flour and masa (corn). They were sweet, just barely, and she was cooking them on a plancha, kinda like pancakes. These cookies are the story of that trip to Mexico, with both masa and flour, a little piloncillo for sweetness, and pumpkin seeds. They are not sweet!

  
  

  
  

  Show details
• Sourdough 4/28 Monday

  • When
    28 Apr 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    23

  Register

  One loaf of our signature sourdough.

  Show details
• Focaccia 4/28 WEDNESDAY

  • When
    28 Apr 2025
  •  
    3:01 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    22

  Register

  
  This focaccia is so ridiculously buttery, in spite of the 0% butter content. It's all in the estate-grown organic olive oil harvested in Yolo County by members of the Yocha Dehe Wintun Nation. It just soaks into the wheat flour, creating a silky dough that bakes up into one of the best things you can put in your mouth.
  The focaccia has two kinds of salt: fine sea salt in the dough and flaky Maldon sea salt on top. The rosemary grows on a bush less than 10 feet from the oven where it's baked. There is nothing more local than that.
  

  Show details