Diet Styles
High protein, gluten free, raw vegan, keto vegan, and other dietary lanes.
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A tall, pillowy, sliceable sourdough sandwich loaf with a tender golden crust—enriched with creamy unsweetened oat milk, extra virgin olive oil (or vegan butter), and pure maple syrup so every slice bends without cracking for lunchbox sandwiches and toast.
A deeply aromatic Mediterranean sourdough boule studded with two whole heads of sweet oven-roasted garlic cloves, briny Kalamata and Castelvetrano olives, fresh rosemary needles, and cracked black pepper laminated evenly into the crumb.
The #1 viral farmers-market sourdough loaf made 100% plant-based: blistered fresh jalapeño rings, pickled jalapeño tang, nutritional yeast, and cubes of sharp cultured vegan cheddar folded into a 74%-hydration sourdough boule for molten cheese pockets and crispy cheddar-frico edges.
Our flagship 75%-hydration artisan country sourdough boule: 80% unbleached high-protein bread flour and 20% stone-ground whole wheat developed with four gentle stretch-and-folds, cold-retarded 14 hours for complex lactic tang, and baked in a steamed cast-iron Dutch oven for a dramatic blistered ear and lacy open crumb.
Peru's beloved golden street-food doughnuts—naturally vegan for centuries: airy, crisp-edged rings of spiced sweet potato and winter squash yeast dough, drizzled generously with warm chancaca (unrefined cane sugar), fig leaf, orange peel, cinnamon, and clove syrup.
Lima's cherished two-tone dessert ("El Clásico"): jewel-like spiced Andean purple corn pudding brimming with pineapple, apple, and dried fruits served side-by-side in the same bowl with creamy cinnamon-clove coconut rice pudding.
One of the oldest documented dishes in the Americas: toasted Andean dehydrated potatoes (papa seca) and meaty oyster mushrooms slow-simmered in an Afro-Peruvian aderezo of ají panca, roasted peanuts, sweet spices, and a square of dark Peruvian cacao.
Lima's iconic street-cart skewers made 100% plant-based: meaty portobello wedges and artichoke hearts marinated in smoky ají panca, red wine vinegar, garlic, cumin, and oregano, char-grilled over high heat and served with seared golden potatoes, charred choclo corn, and huacatay herb sauce.
A pre-Incan Andean harvest stew of velvety kabocha and butternut squash simmered with golden potatoes, sweet corn, tender green fava beans (habas), ají amarillo, and oregano, finished with cubes of lemon-marinated tofu queso fresco.
Novoandina dinner-party showstopper: white and red Andean quinoa cooked risotto-style in warm vegetable stock and velvety golden ají amarillo cashew crema, crowned with crispy garlic-thyme roasted oyster and shiitake mushrooms.
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