COBS Bread

In Episode 2 of Breaducate, we’re taking you behind the scenes to show you what goes into making our Sourdough, from our living levain to the care and craft behind every loaf.

Turns out, good bread definitely doesn’t happen by accident. 💛

Previously on Breaducate…we told you our Sourdough took a little trip to Belgium. 🇧🇪

But how? And most importantly, WHY? Breaducate is back in session! 🍞📚

Obviously we had to try the viral Sticky Toffee Toast. 🤌

Dates, peanut butter, grilled honey-butter bananas and chocolate shavings, all served on our Sourdough Vienna! Some might call this indulgent..and some might call it a mid-morning snack. 👀

Let us know if you’ll be trying this one!

Think you can say Fructilactobacillus sanfranciscensis on the first try? 🍞 It’s one of the bacteria found in our Sourdough starter…now say it three times fast. 👀

We love our Pumpkin Pie Scones. So naturally, we made an entire pie out of them. 🎃🥧

Your Thanksgiving dessert is sorted. Full recipe on our website!

40 hours? Levain? Why does it all take so long? 👀

Take a seat because Breaducate is back in session. 📚🍞

You’ve tasted our Sourdough. Now hear us out. 🔊🍞

Juicy marinated chicken, crispy bacon, and our perfectly toasted Sourdough. Now THAT’S a sandwich. 🥪

Full recipe on our website! 💛

We could talk about our Sourdough all day…so naturally, we made a whole series about it.

From its San Francisco roots to the loaves you pick up at your local bakery, we’re telling you the whole story.

Welcome to Breaducate. Class is in session. 🍞📚