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• Chocolate sesame cookies 11/5 WEDNESDAY

  • When
    5 Nov 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
• Cookies, subtle spice 11/5 WEDNESDAY

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

  Register

  One dozen small cookies.

  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.

  
  

  
  

  
  

  Show details
• Focaccia 11/05 WEDNESDAY

  • When
    5 Nov 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 11/6 THURSDAY

  • When
    6 Nov 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    16

  Register

  One loaf of our signature sourdough.

  Show details
• Seedy sourdough 11/6 THURSDAY

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

  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 11/6 THURSDAY

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

  Register

  One dozen small cookies.

  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 11/7 FRIDAY

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

  Register

  One loaf of our signature sourdough.

  Show details
• Seedy sourdough 11/7 FRIDAY

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

  Register

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

  Not available in half loaves.
  

  Show details
• Challah 11/7 FRIDAY

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

  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.

  
  

  
  

  
  

  Show details
• Cookies, subtle spice 11/7 FRIDAY

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

  Register

  One dozen small cookies.

  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.

  
  

  
  

  
  

  Show details
• Sourdough 11/11 TUESDAY

  • When
    11 Nov 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 11/11 TUESDAY

  • When
    11 Nov 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
• Chocolate sesame cookies 11/11 TUESDAY

  • When
    11 Nov 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.

  
  

  Show details
• Sourdough 11/12 WEDNESDAY

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

  Register

  One loaf of our signature sourdough.

  Show details
• Olive sourdough 11/12 WEDNESDAY

  • When
    12 Nov 2025
  •  
    3:00 PM - 7:00 PM
  • Location
    1404 Blake St
  • Spaces left
    3

  Register

  
  One loaf of sourdough, with kalamata olives and rosemary.
  Not available in half loaves.

  Show details
• Focaccia 10/12 WEDNESDAY

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

  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 11/19 WEDNESDAY

  • When
    19 Nov 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 11/19 WEDNESDAY

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

  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 11/19 WEDNESDAY

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

  Register

  One dozen small cookies.

  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 11/20 THURSDAY

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

  Register

  One loaf of our signature sourdough.

  Show details
• Chocolate sesame cookies 11/20 THURSDAY

  • When
    20 Nov 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.

  
  

  Show details
• Sourdough 11/21 FRIDAY

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

  Register

  One loaf of our signature sourdough.

  Show details
• Challah 11/21 FRIDAY

  • When
    21 Nov 2025
  •  
    3:00 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.

  
  

  
  

  
  

  Show details
• Cookies, subtle spice 11/21 FRIDAY

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

  Register

  One dozen small cookies.

  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.

  
  

  
  

  
  

  Show details
• Sourdough 11/24 MONDAY

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

  Register

  One loaf of our signature sourdough.

  Show details
• Seedy sourdough 11/24 MONDAY

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

  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 11/24 MONDAY

  • When
    24 Nov 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.

  
  

  Show details
• Sourdough 11/25 TUESDAY

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

  Register

  One loaf of our signature sourdough.

  Show details
• Chocolate sesame cookies 11/25 TUESDAY

  • When
    25 Nov 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.

  
  

  Show details
• Focaccia 11/25 TUESDAY

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

  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