Baked daily
Serves 2
48 hours
V
$6
The story
Ruth mixes the dough on Friday, folds it through Saturday and bakes it at 5:30 every morning. It comes to the table still warm, with butter we culture ourselves and a pinch of flaky salt.
What’s in it
Heritage wheat
Rye starter
Cultured butter
Maldon salt
Price
$6
Serves
Serves 2
Takes
48 hours
Allergens
Gluten, dairy
On the plate
Three things, done properly
The loaf
A 48-hour ferment for an open crumb and a dark crust.
The butter
Cream from Cowgirl Creamery, cultured for two days.
The salt
Flaky sea salt, just enough to wake it up.
Served nightly from 5pm, while it lasts.
Some dishes run out. Ask your server what’s left tonight.
