Bread
Sourdough Boule
Classic country loaf with a crackling crust and open crumb. 48-hour cold ferment.
$8.50The process
Made with patience,
not shortcuts.
At Golden Loaf, we believe great bread is the product of great ingredients and unhurried time.
We source heritage grains from regional stone mills — Red Fife, Einkorn, and Sonora wheat — freshly milled to preserve their nutrients and full flavor. Each variety brings its own character: nuttiness, sweetness, a slight tang that commercial flour simply can't replicate.
Every loaf is shaped by hand, proofed slowly overnight, and baked on natural stone that's been preheating for hours. The result is bread that's alive — complex, nourishing, and deeply honest.
Stone Milled Flour
Heritage grain varieties milled slow on natural stone — preserving nutrients, oils, and flavor lost in modern roller milling.
Wild Yeast Starter
Our sourdough mother is over 12 years old — fed daily with organic rye. She gives every loaf its signature tang and natural leavening.
48-Hour Fermentation
Every dough rests cold for 48 hours minimum. The slow ferment develops flavor, breaks down phytates, and creates that signature open crumb.
"Good bread is the most fundamentally satisfying of all foods." — James Beard