Long-fermented sourdough baked in a wood-fired oven
Salt Lake City, UT
📅 SLC Downtown Farmers Market · Sat, Jul 11
Open crumb, crispy crust — milled from Utah hard red wheat
Not listed for an upcoming market yet — find High Desert Bread at the market.
Thick, pillowy, olive oil-drenched — topped with rosemary and flaky salt
sold by the each
4 pastries — filling changes weekly with the season
sold by the box
I bake in a wood-fired oven I built myself in the backyard in 2019. Everything is long-fermented — the starter is nine years old, brought over from my grandmother's kitchen in Oaxaca. I mill my own flour from Utah-grown hard red wheat. The loaves take about 36 hours from mix to bake. I do Saturdays at SLC and occasionally Provo. Inventory is limited every week. If you want a specific loaf, pre-order it — I bake to order and don't bring extras. What I do bring to market is usually gone by 9:30am.
Wood-fired, long-fermented, stone-milled flour, heritage grains
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