This biweekly sourdough subscription is for families who want real-food bread handled—no reordering, no remembering, and no “we’re out of bread” surprises.
You’ll receive our Classic Organic Artisan Sourdough automatically every two weeks, made with just organic unbleached flour, filtered water, and salt, and naturally leavened with a true sourdough starter (no commercial yeast).
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One less decision: Bread shows up every two weeks, without reordering.
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Reliable routine: Same loaf, same quality, baked fresh.
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Flexible: Skip, pause, or cancel anytime.
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Priority baking: Subscriptions are planned first in our bake schedule.
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Ingredients: Organic unbleached flour, filtered water, salt
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Leavening: Natural sourdough starter (no commercial yeast)
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Process: Slow, traditional fermentation
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Texture: Chewy crumb with a crisp crust
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Best for: soup nights, toast, open-faced sandwiches, hosting boards
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Delivery cadence: Automatically prepared every two weeks
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Made: In small batches for freshness and quality
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More rustic than a sandwich loaf: A sturdier crust and chewier bite—made for slicing, toasting, and dipping.
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Simple ingredient list: Just three organic ingredients—nothing extra.
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Flavor that develops slowly: Fermentation builds depth without needing additives.
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Handcrafted: Each loaf is shaped and baked in small batches.
Most families find one artisan loaf every two weeks fits naturally—especially when you slice what you won’t use right away and freeze it for quick toast.
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Soup & stew nights: Thick slices for dipping (or toast cubes for croutons).
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Easy breakfasts: Toast + eggs, or toast with Full Quiver Farm cream cheese.
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Open-faced lunches: Avocado, sliced roast beef, or a simple tomato + salt + olive oil.
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Hosting shortcut: Slice and serve with olive oil and a pinch of salt.
Enjoy within the first couple of days for peak crust and texture. To refresh later slices, toast lightly—this brings the crust back to life and warms the crumb.
For longer storage, slice and freeze. Avoid refrigeration, which can dry out the crumb without meaningfully extending freshness.
This loaf pairs especially well with staples that make meals feel “done”:
Sourdough is one of the oldest forms of leavened bread—made through natural fermentation long before commercial yeast existed. We keep it simple on purpose: a true starter, a slow rise, and a loaf that tastes like real grain and real time.
