Plain Sourdough Bread

Crafted the Old-World Way

Our Plain Sourdough Bread is baked fresh by Boulangerie Christophe, 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.

The Art of Slow Fermentation

What sets Boulangerie Christophe's sourdough apart is their commitment to long, cold fermentation. 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 24 to 48 hours 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.

Hand-Shaped & Stone-Baked

After fermentation, each loaf is hand-shaped by Boulangerie Christophe's bakers, scored with a signature pattern, and baked in a deck oven on a stone hearth at high heat. This produces the hallmark thick, crackling crust and a soft, chewy interior with a beautiful golden color.

Simple, Pure Ingredients

• Organic stone-milled flour
• Filtered water
• Wild yeast starter (levain)
• Sea salt

No additives. No preservatives. Just bread the way it was meant to be made.

Best 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.