Diet Styles
High protein, gluten free, raw vegan, keto vegan, and other dietary lanes.
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Nostalgic, ultra-savory homemade "Cheez-It" crackers powered by tangy aged sourdough discard, nutritional yeast flakes, sweet white miso paste, smoked paprika, onion powder, and vegan butter—cut with a fluted wheel and pierced in the center for authentic crunch.
True French pâtisserie sourdough brioche without a single egg or gram of dairy: a sweet stiff levain fermented with high-protein bread flour, frothed aquafaba, soy lecithin, a whisper of golden turmeric, and 35% baker’s percentage cultured vegan block butter for a feathery, long-stranded crumb.
A dramatic, twice-twisted sourdough babka loaf with dozens of exposed laminated ribbons of 70% bittersweet dark chocolate, nutty roasted sesame tahini, Dutch cocoa, and espresso powder, drenched immediately out of the oven in glossy cardamom-orange simple syrup.
Cloud-light Tuscan sourdough pillow doughnuts with a signature pale golden equatorial ring, tossed hot in vanilla-cardamom caster sugar and piped full of silky lemon-peel and vanilla-bean oat pastry cream (crema pasticcera).
The ultimate destination for a day-old artisan sourdough boule: sturdy 1-inch cubes of crusty sourdough soaked in a velvety blender custard of silken tofu, barista oat cream, pure maple syrup, bourbon vanilla, nutmeg, and a tiny pinch of kala namak, crowned with a crackling brown-sugar pecan praline streusel.
Authentic Munich beer-hall sourdough soft pretzels with a glossy, deep-mahogany blistered skin and cloud-soft white interior—achieved without caustic lye by poaching twisted sourdough knots in a baked-sodium-carbonate bath and serving with warm vegan dark-ale mustard cheese dip.
The fastest, most magical use for 1 cup of unfed sourdough starter: whisked directly with a pinch of sugar, salt, and baking soda, the fermented gluten batter foams in the bowl and cooks in greased rings on a cast-iron skillet, shooting vertical steam chimneys all the way through the top to trap pools of melted vegan butter.
Goodbye dense, crumbly vegan burger buns: by cooking a 2-minute Japanese tangzhong flour-and-oat-milk roux and emulsifying it with aquafaba, sweet sourdough levain, and vegan butter, these golden-domed sesame buns compress like a pillow and spring right back.
Twelve feather-soft, shreddable sourdough dinner rolls baked shoulder-to-shoulder in a 10-inch cast-iron skillet and brushed hot from the oven with melted plant butter infused with roasted garlic, fresh rosemary, thyme, parsley, and flaky sea salt.
Featherlight, shreddable overnight sourdough cinnamon rolls engineered with a 65°C oat-milk tangzhong roux, aquafaba, and cultured plant butter, swirled around dark muscovado sugar, Ceylon cinnamon, and cardamom, baked in a splash of warm oat cream, and slathered with tangy vanilla-cashew cream cheese frosting.
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