Stone baked and naturally leavened for over 36 hours with a whole wheat sourdough starter. Ingredients are simply a whole wheat, white wheat and spelt organic flour blend, in house made olive and herb tapenade, black olives, filtered water and sea salt. Soft, airy and light crumb with a crunchy crust. This loaf comes with the option of being sliced and in a brown paper bag. It freezes well or will keep fresh for three to four days in a linen bag, sealed container or wrap.
Our in house tapenade is made with green and black olives, a blend of fresh herbs and lemon zest. Whole and sliced black olives are also gently folded into the dough. This loaf is super popular, permanently on the menu and is always a sell out.
