After Circus Bread

The Romans called it Bread and Circus.
For me, it was Circus first… then Bread.

Small-batch naturally fermented sourdough taking bread out of empire one loaf at a time.
All organic / non-GMO flours*

This Friday’s sourdough drop from Xena’s Cafe:

🥖 8 Norwegian Heritage Loaves — $12 / each (Heritage Red Wheat Flour)
🌾 6 Gluten-Free Wild Sourdough Loaves — $14 full / $7 half
(GF Flours: Brown Rice, Sorghum, :Potato Starch and Tapioca Starch. Optional walnuts, sunflower & pumpkin seeds.)

Himalayan or Celtic Sea Salt. Let me know if you have a preference.

Porch pickup at The Sanctuary in East Haddam. or delivery ($2 Delivery fee).

First come, first served!
Message to reserve (860) 575-1166

The starter for my traditional sourdough came from my uncle’s friend’s Norwegian aunt — and her mother before that. My gluten-free starter was passed on by my BBBFL (Best Baking Buddy For Life) three years ago.

“Jen’s gluten-free sourdough breaks the GF bread code.”
— Carlitos Suarez, Colombian Chef

“Jen’s got the best rise in town without fancy tricks like ice cubes in the Dutch oven.”
— Sean Scannell, Rhode Island Chef & Restaurateur

*My flours come from Azure Market:

Azure’s Unifine mill processes the entire bran, germ, and endosperm of the grain into a nutritious, whole-grain flour in one step. Instead of crushing or cutting the grain, the Unifine process uses a high-speed rotor with a single-pass impact system to instantly pulverize the kernels of grains, never subjecting them to the high temperatures common in regular grain milling.

Every loaf helps build a future forest sourdough bakehouse.