{"title":"French Artisan Sourdough Bread","description":"\u003cp\u003eFrench Artisan Sourdough Bread\u003c\/p\u003e","products":[{"product_id":"plain-sourdough-bread","title":"Plain Sourdough Bread","description":"\u003ch2\u003eCrafted the Old-World Way\u003c\/h2\u003e\n\u003cp\u003eOur Plain Sourdough Bread is baked fresh by \u003cstrong\u003eBoulangerie Christophe\u003c\/strong\u003e, a French artisan bakery with deep roots in traditional bread-making. Every loaf is a testament to patience, skill, and the belief that truly great bread cannot be rushed.\u003c\/p\u003e\n\u003ch2\u003eThe Art of Slow Fermentation\u003c\/h2\u003e\n\u003cp\u003eWhat sets Boulangerie Christophe's sourdough apart is their commitment to \u003cstrong\u003elong, cold fermentation\u003c\/strong\u003e. Each loaf begins with a living wild yeast starter — carefully maintained and fed daily — that has been cultivated over many years. The dough is hand-mixed, then left to ferment slowly over \u003cstrong\u003e24 to 48 hours\u003c\/strong\u003e in a cool environment. This extended process develops a complex, tangy flavor profile and an open, irregular crumb that simply cannot be replicated with commercial yeast.\u003c\/p\u003e\n\u003ch2\u003eHand-Shaped \u0026amp; Stone-Baked\u003c\/h2\u003e\n\u003cp\u003eAfter fermentation, each loaf is \u003cstrong\u003ehand-shaped\u003c\/strong\u003e by Boulangerie Christophe's bakers, scored with a signature pattern, and baked in a \u003cstrong\u003edeck oven on a stone hearth\u003c\/strong\u003e at high heat. This produces the hallmark thick, crackling crust and a soft, chewy interior with a beautiful golden color.\u003c\/p\u003e\n\u003ch2\u003eSimple, Pure Ingredients\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOrganic stone-milled flour\u003c\/li\u003e\n\u003cli\u003eFiltered water\u003c\/li\u003e\n\u003cli\u003eWild yeast starter (levain)\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNo additives. No preservatives. Just bread the way it was meant to be made.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBest enjoyed the day of baking, or sliced and toasted the following day. Pairs beautifully with cultured butter, aged cheese, or a drizzle of raw honey.\u003c\/em\u003e\u003c\/p\u003e","brand":"Boulangerie Christophe","offers":[{"title":"Sliced","offer_id":45274920878215,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0746\/2086\/2599\/files\/sourdough-dark-wood-background-portrait.png?v=1783362908"},{"product_id":"seeded-sourdough-bread","title":"Seeded Sourdough Bread","description":"\u003ch2\u003eA Crust Worth Craving\u003c\/h2\u003e\n\u003cp\u003eOur Seeded Sourdough Bread is a signature creation from \u003cstrong\u003eBoulangerie Christophe\u003c\/strong\u003e, a French artisan bakery where every loaf is treated as a work of craft. Generously coated in a blend of \u003cstrong\u003esesame, poppy, sunflower, and flax seeds\u003c\/strong\u003e, this loaf delivers a deeply nutty, toasted flavor with every bite — and a crust that shatters beautifully when sliced.\u003c\/p\u003e\n\u003ch2\u003eThe Art of Slow Fermentation\u003c\/h2\u003e\n\u003cp\u003eLike all of Boulangerie Christophe's breads, the seeded sourdough begins with their prized \u003cstrong\u003ewild yeast starter (levain)\u003c\/strong\u003e — a living culture maintained and fed daily, developed over many years. The dough undergoes a \u003cstrong\u003e24 to 48-hour cold fermentation\u003c\/strong\u003e, allowing the wild yeasts and bacteria to work slowly, building a complex, tangy depth of flavor and an open, irregular crumb that commercial bread simply cannot replicate.\u003c\/p\u003e\n\u003ch2\u003eHand-Shaped, Seed-Rolled \u0026amp; Stone-Baked\u003c\/h2\u003e\n\u003cp\u003eAfter fermentation, each loaf is \u003cstrong\u003ehand-shaped\u003c\/strong\u003e by Christophe's bakers, then rolled generously in a house seed blend before being scored and loaded into a \u003cstrong\u003estone-hearth deck oven\u003c\/strong\u003e. The intense heat caramelizes the seeds into the crust, creating a deeply aromatic, crackling exterior with a soft, chewy interior.\u003c\/p\u003e\n\u003ch2\u003eThe Seed Blend\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSesame seeds — nutty and aromatic\u003c\/li\u003e\n\u003cli\u003ePoppy seeds — subtle crunch and color\u003c\/li\u003e\n\u003cli\u003eSunflower seeds — rich and hearty\u003c\/li\u003e\n\u003cli\u003eFlax seeds — earthy depth and nutrition\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePure Ingredients\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOrganic stone-milled flour\u003c\/li\u003e\n\u003cli\u003eFiltered water\u003c\/li\u003e\n\u003cli\u003eWild yeast starter (levain)\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eHouse seed blend\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNo additives. No preservatives. Just honest, seed-crusted bread baked with intention.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eExceptional toasted with avocado, soft cheese, or a generous spread of cultured butter. Also pairs beautifully with charcuterie and aged cheddar.\u003c\/em\u003e\u003c\/p\u003e","brand":"Boulangerie Christophe","offers":[{"title":"Sliced","offer_id":45274920943751,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0746\/2086\/2599\/files\/sourdough-overhead-closer.png?v=1783361923"},{"product_id":"raisin-sourdough-bread","title":"Raisin Sourdough Bread","description":"\u003ch2\u003eSweet, Tangy \u0026amp; Deeply Satisfying\u003c\/h2\u003e\u003cp\u003eOur Raisin Sourdough Bread is a beloved specialty from \u003cstrong\u003eBoulangerie Christophe\u003c\/strong\u003e, a French artisan bakery with a deep commitment to old-world bread-making traditions. Plump, juicy raisins are folded throughout the dough, creating pockets of natural sweetness that contrast beautifully with the bread's signature tangy sourdough flavor and crackling crust.\u003c\/p\u003e\u003cp\u003eWhether enjoyed warm from the oven, toasted with a pat of butter, or served alongside a cheese board, this loaf brings a touch of French bakery magic to your table.\u003c\/p\u003e\u003ch2\u003eThe Art of Slow Fermentation\u003c\/h2\u003e\u003cp\u003eEvery loaf begins with Boulangerie Christophe's prized \u003cstrong\u003ewild yeast starter (levain)\u003c\/strong\u003e — a living culture that has been carefully maintained and fed daily for many years. The dough is hand-mixed, then left to undergo a \u003cstrong\u003e24 to 48-hour cold fermentation\u003c\/strong\u003e. This slow, patient process allows the wild yeasts and natural bacteria to develop a rich, complex flavor profile and an open, irregular crumb structure that simply cannot be achieved with commercial yeast.\u003c\/p\u003e\u003ch2\u003eHand-Shaped \u0026amp; Stone-Baked\u003c\/h2\u003e\u003cp\u003eAfter fermentation, the raisins are gently folded in by hand to preserve their integrity, and each loaf is \u003cstrong\u003ehand-shaped\u003c\/strong\u003e by Christophe's skilled bakers. Scored and loaded into a \u003cstrong\u003estone-hearth deck oven\u003c\/strong\u003e, the intense heat creates a deeply caramelized, crackling crust while keeping the interior soft, moist, and studded with sweet raisins throughout.\u003c\/p\u003e\u003ch2\u003ePure Ingredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOrganic stone-milled flour\u003c\/li\u003e\n\u003cli\u003eFiltered water\u003c\/li\u003e\n\u003cli\u003eWild yeast starter (levain)\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003ePlump sun-dried raisins\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eNo artificial flavors. No preservatives. Just honest, fruit-studded bread baked with care.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eBest enjoyed toasted with cream cheese, ricotta, or cultured butter. Also pairs wonderfully with sharp cheddar or brie for a sweet-savory combination.\u003c\/em\u003e\u003c\/p\u003e","brand":"Boulangerie Christophe","offers":[{"title":"Sliced","offer_id":45274921042055,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0746\/2086\/2599\/files\/fig-raisin-sourdough-dark-wood-background.png?v=1783362813"},{"product_id":"fig-walnut-sourdough-bread","title":"Fig \u0026 Walnut Sourdough Bread","description":"\u003ch2\u003eBold, Earthy \u0026amp; Irresistibly Complex\u003c\/h2\u003e\u003cp\u003eOur Fig \u0026amp; Walnut Sourdough Bread is one of the most celebrated loaves from \u003cstrong\u003eBoulangerie Christophe\u003c\/strong\u003e, a French artisan bakery where patience and craft are baked into every loaf. Generous pieces of \u003cstrong\u003edried mission figs\u003c\/strong\u003e and \u003cstrong\u003etoasted walnuts\u003c\/strong\u003e are folded throughout the dough, creating a stunning contrast of sweet, jammy fruit and rich, earthy crunch — all wrapped in a deeply tangy sourdough crust.\u003c\/p\u003e\u003cp\u003eSlice into this loaf and you'll find a mosaic of figs and walnuts nestled in an open, irregular crumb. It's the kind of bread that turns a simple cheese board into something truly special.\u003c\/p\u003e\u003ch2\u003eThe Art of Slow Fermentation\u003c\/h2\u003e\u003cp\u003eEvery loaf begins with Boulangerie Christophe's prized \u003cstrong\u003ewild yeast starter (levain)\u003c\/strong\u003e — a living culture that has been carefully maintained and fed daily for many years. The dough is hand-mixed, then left to undergo a \u003cstrong\u003e24 to 48-hour cold fermentation\u003c\/strong\u003e. This slow, patient process allows the wild yeasts and natural bacteria to develop a rich, complex flavor profile and an open, irregular crumb structure that simply cannot be achieved with commercial yeast.\u003c\/p\u003e\u003ch2\u003eHand-Folded \u0026amp; Stone-Baked\u003c\/h2\u003e\u003cp\u003eAfter fermentation, the figs and toasted walnuts are \u003cstrong\u003egently hand-folded\u003c\/strong\u003e into the dough to preserve their texture and distribution. Each loaf is then \u003cstrong\u003ehand-shaped\u003c\/strong\u003e, scored, and loaded into a \u003cstrong\u003estone-hearth deck oven\u003c\/strong\u003e. The intense heat creates a deeply caramelized, crackling crust while keeping the interior soft, moist, and richly studded with fruit and nuts.\u003c\/p\u003e\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDried mission figs — sweet, jammy, and deeply flavorful\u003c\/li\u003e\n\u003cli\u003eToasted walnuts — rich, earthy, and satisfyingly crunchy\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003ePure Ingredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOrganic stone-milled flour\u003c\/li\u003e\n\u003cli\u003eFiltered water\u003c\/li\u003e\n\u003cli\u003eWild yeast starter (levain)\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eDried mission figs\u003c\/li\u003e\n\u003cli\u003eToasted walnuts\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eNo artificial flavors. No preservatives. Just honest, fruit-and-nut-studded bread baked with care.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eExceptional with aged blue cheese, brie, or sharp cheddar. Also pairs beautifully with honey, whipped ricotta, or a drizzle of good olive oil.\u003c\/em\u003e\u003c\/p\u003e","brand":"Boulangerie Christophe","offers":[{"title":"Sliced","offer_id":45274921533575,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0746\/2086\/2599\/files\/sourdough-leaning-portrait.png?v=1783361596"},{"product_id":"award-winning-french-baguette","title":"Award-Winning French Baguette","description":"\u003ch2\u003eThe Baguette That Won.\u003c\/h2\u003e\u003cp\u003eNot all baguettes are created equal. Boulangerie Christophe's \u003cstrong\u003eFrench Baguette\u003c\/strong\u003e has earned its reputation the hard way — through competition, blind tasting, and the unforgiving judgment of fellow bakers. The result of years of refinement, this is a baguette with a \u003cstrong\u003eshatteringly crisp, blistered crust\u003c\/strong\u003e, a \u003cstrong\u003ewildly open, irregular crumb\u003c\/strong\u003e, and a depth of flavor that comes only from slow fermentation and an uncompromising commitment to craft.\u003c\/p\u003e\u003cp\u003ePick one up and you'll understand immediately. The crust crackles under your hand. The inside is soft, chewy, and faintly tangy. This is what a baguette is supposed to taste like.\u003c\/p\u003e\u003ch2\u003eSlow Fermentation\u003c\/h2\u003e\u003cp\u003eChristophe's baguettes begin with a \u003cstrong\u003elong, cold overnight fermentation\u003c\/strong\u003e — the same patient process he applies across all his breads. This extended rest allows the dough to develop a complex, nuanced flavor that fast-proofed baguettes simply cannot replicate: buttery and wheaty up front, with a subtle tang and a lingering finish that keeps you reaching for another piece.\u003c\/p\u003e\u003ch2\u003eHand-Shaped, Stone-Baked\u003c\/h2\u003e\u003cp\u003eEach baguette is \u003cstrong\u003eshaped entirely by hand\u003c\/strong\u003e — no molds, no machines. Christophe's practiced hands develop the surface tension that gives the baguette its characteristic tight, even shape and ensures the crust bakes up properly blistered and crisp. The baguettes are baked directly on a \u003cstrong\u003estone deck\u003c\/strong\u003e with a generous injection of steam in the first minutes of baking — the steam keeps the crust supple long enough for the loaf to spring fully before setting into its final shatteringly crisp shell.\u003c\/p\u003e\u003ch2\u003eThe Scoring\u003c\/h2\u003e\u003cp\u003eEach baguette is scored with Christophe's signature \u003cstrong\u003ediagonal cuts (grigne)\u003c\/strong\u003e using a razor-sharp lame. The scoring controls how the loaf opens in the oven, directing the spring and creating the characteristic raised ears that are the hallmark of a properly made baguette.\u003c\/p\u003e\u003ch2\u003ePure Ingredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOrganic stone-milled flour\u003c\/li\u003e\n\u003cli\u003eFiltered water\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFresh yeast\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFour ingredients. Nothing else. The craft is everything.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eBest enjoyed the day of baking — within hours if possible. Serve with good butter and fleur de sel, alongside cheese, charcuterie, or soup. To refresh a day-old baguette, run briefly under cold water and bake at 400°F for 5–6 minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Boulangerie Christophe","offers":[{"title":"Default Title","offer_id":45147574501511,"sku":null,"price":4.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0746\/2086\/2599\/files\/baguettes-portrait.png?v=1783365903"},{"product_id":"award-winning-french-seeded-baguette","title":"Award-Winning French Seeded Baguette","description":"\u003ch2\u003eThe Baguette That Won. Now With Seeds.\u003c\/h2\u003e\u003cp\u003eBoulangerie Christophe's \u003cstrong\u003eSeeded French Baguette\u003c\/strong\u003e takes his award-winning baguette recipe and adds a generous crust of \u003cstrong\u003etoasted mixed seeds\u003c\/strong\u003e — sesame, poppy, sunflower, and linseed — pressed into the surface before baking. The result is everything you love about the classic baguette — the \u003cstrong\u003eshatteringly crisp crust\u003c\/strong\u003e, the \u003cstrong\u003ewildly open, irregular crumb\u003c\/strong\u003e, the deep slow-fermented flavor — with an added layer of nutty, toasted complexity in every bite.\u003c\/p\u003e\u003cp\u003eThe seeds caramelize against the hot stone deck, adding crunch, aroma, and a richness that makes this baguette exceptional on its own or alongside any topping.\u003c\/p\u003e\u003ch2\u003eSlow Fermentation\u003c\/h2\u003e\u003cp\u003eLike all of Christophe's breads, the seeded baguette begins with a \u003cstrong\u003elong, cold overnight fermentation\u003c\/strong\u003e. This extended rest builds a complex, nuanced flavor that fast-proofed baguettes simply cannot replicate — buttery and wheaty up front, with a subtle tang and a lingering finish that keeps you reaching for another piece.\u003c\/p\u003e\u003ch2\u003eHand-Shaped, Stone-Baked\u003c\/h2\u003e\u003cp\u003eEach baguette is \u003cstrong\u003eshaped entirely by hand\u003c\/strong\u003e — no molds, no machines. After shaping, the surface is lightly moistened and rolled in a generous blend of \u003cstrong\u003etoasted mixed seeds\u003c\/strong\u003e before proofing. The baguettes are baked directly on a \u003cstrong\u003estone deck\u003c\/strong\u003e with a generous injection of steam — locking in the seeds, crisping the crust, and allowing the loaf to spring fully before setting.\u003c\/p\u003e\u003ch2\u003eThe Seeds\u003c\/h2\u003e\u003cp\u003eChristophe uses a carefully balanced blend of:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSesame seeds\u003c\/strong\u003e — nutty and aromatic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoppy seeds\u003c\/strong\u003e — delicate and slightly earthy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSunflower seeds\u003c\/strong\u003e — rich and toasty\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLinseed (flaxseed)\u003c\/strong\u003e — subtly nutty with a pleasant crunch\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eEach seed variety is chosen for how it behaves on the crust — toasting evenly, staying adhered, and contributing its own distinct flavor and texture to the finished loaf.\u003c\/p\u003e\u003ch2\u003ePure Ingredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOrganic stone-milled flour\u003c\/li\u003e\n\u003cli\u003eFiltered water\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFresh yeast\u003c\/li\u003e\n\u003cli\u003eMixed seeds (sesame, poppy, sunflower, linseed)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFive ingredients. Nothing else. The craft is everything.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eBest enjoyed the day of baking. Serve with good butter and fleur de sel, alongside cheese, charcuterie, smoked salmon, or avocado. To refresh a day-old baguette, run briefly under cold water and bake at 400°F for 5–6 minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Boulangerie Christophe","offers":[{"title":"Default Title","offer_id":45147577647239,"sku":null,"price":4.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0746\/2086\/2599\/files\/baguettes-dark-wood-background.png?v=1783368093"},{"product_id":"pain-du-partage-sourdough","title":"Pain du Partage Sourdough","description":"\u003ch2\u003eThe Bread Made for Sharing.\u003c\/h2\u003e\u003cp\u003e\u003cem\u003ePain du Partage\u003c\/em\u003e — literally, \"bread for sharing\" — is Boulangerie Christophe's most generous loaf. A large, deeply scored sourdough boule with a \u003cstrong\u003eshatteringly crisp, blistered crust\u003c\/strong\u003e and a \u003cstrong\u003ewildly open, chewy crumb\u003c\/strong\u003e, built to be torn apart at the table and shared with the people you love. This is the loaf you bring to a dinner party. The one that disappears before anything else.\u003c\/p\u003e\u003cp\u003eRich, complex, and deeply satisfying — with the slow-fermented tang and wheaty depth that only a true sourdough can deliver.\u003c\/p\u003e\u003ch2\u003eA Living Starter, Years in the Making\u003c\/h2\u003e\u003cp\u003eEvery Pain du Partage begins with Christophe's \u003cstrong\u003ehouse sourdough starter\u003c\/strong\u003e — a living culture of wild yeast and lactic acid bacteria that he has maintained and fed daily for years. This starter is the soul of the bread: it drives the fermentation, develops the flavor, and gives the loaf its characteristic open crumb and complex tang. No commercial yeast. 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The scoring controls how the loaf opens in the oven, directing the spring and creating the dramatic, raised crust patterns that make this bread as striking to look at as it is to eat.\u003c\/p\u003e\u003ch2\u003ePure Ingredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eOrganic stone-milled flour\u003c\/li\u003e\n\u003cli\u003eFiltered water\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eLive sourdough starter (wild yeast culture)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFour ingredients. Years of craft. Nothing else.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eBest enjoyed the day of baking, torn by hand at the table. Pairs beautifully with good butter and fleur de sel, aged cheese, charcuterie, olive oil and dukkah, or alongside any meal that deserves great bread. To refresh a day-old loaf, bake at 400°F for 8–10 minutes. Freezes exceptionally well — slice before freezing and toast directly from frozen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Boulangerie Christophe","offers":[{"title":"Default Title","offer_id":45147589279879,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0746\/2086\/2599\/files\/sourdough-batard-dark-wood-portrait.png?v=1783369478"},{"product_id":"fresh-organic-sourdough-pizza-dough-1-ball","title":"Fresh Organic Sourdough Pizza Dough (1 Ball)","description":"\u003cp\u003eThe foundation of a truly great pizza starts here — our fresh organic sourdough pizza dough is slow-fermented with a live sourdough starter for a depth of flavor, chew, and crispness that no store-bought dough can come close to. Made with certified organic flour and no commercial yeast, each ball has been given the time it needs to develop a complex, mildly tangy flavor and an open, airy crumb that blisters beautifully in a hot oven.\u003c\/p\u003e\u003cp\u003ePortion size: 1 dough ball (makes one 10–12 inch pizza).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy you'll love it:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSlow-fermented with a live sourdough starter — complex, mildly tangy flavor you can't rush\u003c\/li\u003e\n\u003cli\u003eMade with certified organic flour — no synthetic additives, no commercial yeast\u003c\/li\u003e\n\u003cli\u003eStretches beautifully without tearing — easy to work with even for beginners\u003c\/li\u003e\n\u003cli\u003eBlisters and chars at high heat for that authentic wood-fired texture and flavor\u003c\/li\u003e\n\u003cli\u003eLonger fermentation makes it more digestible than conventional pizza dough\u003c\/li\u003e\n\u003cli\u003eReady to use — just bring to room temperature, stretch, and top\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eWays to enjoy:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStretched thin for a crispy, blistered Neapolitan-style pizza in a screaming hot oven\u003c\/li\u003e\n\u003cli\u003ePressed thicker into a sheet pan for a focaccia-style base with dimples and olive oil\u003c\/li\u003e\n\u003cli\u003eTopped simply with San Marzano tomatoes, fresh mozzarella, and basil for a classic Margherita\u003c\/li\u003e\n\u003cli\u003eUsed as a base for white pizzas with ricotta, garlic, and fresh herbs\u003c\/li\u003e\n\u003cli\u003eShaped into calzones, stromboli, or stuffed rolls\u003c\/li\u003e\n\u003cli\u003eBaked plain with olive oil and flaky salt as a rustic flatbread alongside soups and salads\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eStore in the fridge for up to 3 days, or freeze for up to 1 month. 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Slow-fermented with a live sourdough starter and made with certified organic flour, this seeded dough bakes into a crust that is nutty, complex, and deeply satisfying — with a crunch and character that makes every bite worth savoring.\u003c\/p\u003e\u003cp\u003ePortion size: 1 dough ball (makes one 10–12 inch pizza).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy you'll love it:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAll the depth of our slow-fermented sourdough — mildly tangy, complex, and beautifully chewy\u003c\/li\u003e\n\u003cli\u003eGenerously seeded with a mix of sesame, poppy, sunflower, and flax for nutty flavor and crunch\u003c\/li\u003e\n\u003cli\u003eSeeds toast and caramelize in the oven for an irresistible aroma and texture\u003c\/li\u003e\n\u003cli\u003eMade with certified organic flour — no synthetic additives, no commercial yeast\u003c\/li\u003e\n\u003cli\u003eHigher in fiber, healthy fats, and plant-based protein than plain dough\u003c\/li\u003e\n\u003cli\u003eReady to use — just bring to room temperature, stretch, and top\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eWays to enjoy:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStretched thin for a seeded, blistered crust with a nutty crunch in a screaming hot oven\u003c\/li\u003e\n\u003cli\u003ePressed into a sheet pan for a thick, seeded focaccia-style base with olive oil and flaky salt\u003c\/li\u003e\n\u003cli\u003eTopped with ricotta, roasted garlic, and fresh herbs for a white pizza with incredible texture\u003c\/li\u003e\n\u003cli\u003ePaired with bold toppings — the seeds stand up beautifully to strong flavors like olives, anchovies, and aged cheese\u003c\/li\u003e\n\u003cli\u003eBaked plain as a seeded flatbread alongside soups, dips, and charcuterie\u003c\/li\u003e\n\u003cli\u003eShaped into seeded rolls or calzones for a hearty, wholesome snack\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eStore in the fridge for up to 3 days, or freeze for up to 1 month. 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