The Bread We Bake

Our loaves and treats are made with local and organic ingredients, stone ground flours, slow fermentation, and 100% natural leavening—no commercial yeast. Our high-hydration recipes give deep flavor and ensure bread stays fresh longer on your counter or on your farm stand’s shelves. Here’s a non-exhaustive list of our bread and baked goods:

Hearth and Pan Loaves

We bake an array of sourdough breads based on seasonal availability, creative experimentation, and whatever we feel like eating in any given week. Some recipes work well in both hearth loaves and pan loaves. These are our tried-and-true favorites so far:

  • Danadama : flint corn porridge loaf with blackstrap molasses and maple syrup.

  • Orion Spelt : 100% whole grain pan loaf made with cracked oats, rye and spelt meal, and toasted sunflower seeds.

  • Vollkornbrot : 100% whole grain rye bread.

  • Dinkelbrot: a flavorful, dense, spelt pan loaf.

  • Batard & Boule : good-for-everything country style loaves.

  • Sesame Barley : chewy deliciousness.

Other Treats from the Ovens

  • Whole Wheat Sourdough English Muffins. Sometimes with seasonal additions like roasted sweet potato.

  • Cookies. Usually Oatmeal Chocolate Chunk.

  • Seasonal Focaccia with creative toppings from local organic farms.

We don’t bake the same breads and baked goods every week or every season. To stay in the loop, be sure to follow us on Instagram, or get in touch about current wholesale availability:

Vesper Bread Lingo

Brot means “bread” in German. You’ll see it at the end of a lot of traditional German-style bread names, like vollkornbrot and dinkelbrot.

Miche a large, round loaf, usually made with a blend of wheat and rye.

Naturally Leavened means fermented with wild, naturally-occurring yeasts rather than with commercial yeast. All of our loaves are naturally leavened for maximum flavor, nutrition, and digestibility using our beloved starters, Maybelle and Franz.

Porridge Bread means bread that includes a large portion of cooked grain. Porridge breads can have any kind of porridge, from corn mush to oatmeal.

Rustic means minimal or no shaping of the loaf before baking, giving it a looser form and nice crusty texture.

Spelt is an old variety of wheat with superb flavor. It contains a less intense quality of gluten that many gluten-sensitive people find easier to digest.