‘I Don’t Like Rye’ Bread

‘I Don’t Like Rye’ Bread is here to gently roast your assumptions.
Turns out, you never hated rye. You just had beef with caraway.

This wheat sourdough skips the shouty spice and leans into rye’s better personality:
poached rye berries for juicy bite,
toasted cracked rye for nutty swagger,
and scalded rye flour for a deep, cozy sweetness that lingers like a good plot twist.

All tucked into a tender, tang-kissed wheat loaf that’s equal parts familiar and surprising.

We dare you not to like it.
Actually, we double dare you.

Like all our loaves, this one wears its Pacific Northwest roots proudly. Our flours are grown and milled just up the road in Washington, coming from farms that practice regenerative agriculture — nurturing the soil naturally, without a sprinkle of extra fertilizers. The rye comes from Teton Valley in Eastern Idaho.