Essie Griffin, a customer of ours since the Kranz Hill Farm, has been baking beautiful loaves of sourdough bread for years, and is now starting to sell commercially.
These loaves will be baked early Friday morning, to go out with our Friday deliveries. Unless you're going straight to a bakery -- or baking at home -- you're not getting loaves this fresh. And you're almost certainly not getting loaves of this quality.
From the baker: "Organic Artisan Autumn Sourdough Loaf - Cinnamon Raisin"
Exact same dough as our original loaf just in a different shape. Made with our blend of organic, artisan whole wheat and bread flour. The inside is soft and denser than the classic loaf. The outside is softer on the sides but crispy like the original loaf on top. This is true sourdough that is long fermented for 24+ hours before baking to create a beautiful depth of flavor and beneficial digestive enzymes. Please note: these are a little messy due to the caramelized sugar on the bottom of the loaf. But that’s my favorite part so embrace the mess!