🥕🍓🥒 Orders placed today will be available the week of Oct.28th 🥕🍓🥒

Thanksgiving Sourdough (Add-On)

$8.99 per weekly harvest

Weekly Subscription:

Delivered and billed weekly. You can skip, cancel, or modify your order at any time.

Shelf Life: Up to 5 days, depending on when the loaf is cut open. To extend the shelf life, store in an airtight plastic bag in a cool, dry place. Make sure to cover the open face of the bread, by wrapping or place facedown on a flat surface. Do not slice, for extended shelf life.

Hearth oven-baked and hand-shaped in small batches by Runner & Stone in Brooklyn, NY
A flavorful rustic sourdough made w traditional baguette dough and added whole wheat levain. organically grown white wheat flour, water, organic whole wheat flour, salt, yeast.
1lb loaf
Your item will be ready for pick up or delivery the week of November 25th.

The Problem

Mass produced bread has been stripped of nutrients to help extend the shelf-life. It's made from wheat that's been sprayed with chemicals, putting farmworkers health at risk and damaging the environment.

Our Food Fix

We source our bread from local, artisanal bakers like Runner & Stone, whose method of small batch mixing ensures their bakers have the ability to give each loaf the same level of attention that a baker would have hundreds of years ago, when mixing was done entirely by hand. They pair this technique with slow fermentation, which requires 16 to 68 hours for each loaf. More control over gluten and fermentation ensures they can balance acidity and maximize the taste and texture of every loaf.