About Our Sourdough

Our Process

Our bakery is in rural northern Virginia surrounded by organic farms and fields. The air is clean and fresh, our water is deep and pure. These elements form the natural wild yeast found in our bread. No "Packets" or "Blocks" of commercial yeast.

We add organic and non-GMO specialty flours to the water with a bit of salt and our own time grown 'Mother' and let nature take its course. The wild yeast that lives and breaths in the woods and valleys around us naturally ferment in a short time to create a fresh and tangy Sourdough that is the basis for nearly all of our breads.

Angelina

Adventurous people bake adventurous bread...

With a love for outdoor adventure, Angelina has traveled the world with a perspective that simple food can be tasty and yet travel well. Sourdough bread is the epitome of this idea. For thousands of years naturally occurring yeast, water and a bit of salt has been the mother of mankind's sustenance. The old 'Sourdoughs' of 1849 made the term synonymous with a rugged adventurous life that needed a food that could be made simply, could self perpetuate and would last for weeks.

Angelina has carried that theme into her own rugged adventures. whether skiing in the Rocky mountains or kayak fishing in the Carolinas, simple delicious food has always prevailed.

Today Angelina bakes multiple styles of sourdough bread with varying recipes to include sourdough brioche, sourdough cinnamon rolls and sourdough pretzels.