FARMERS’ MARKET BREAD
BAKER EXTENDED LEAVE OF ABSENCE:
Melissa, Sashi, and Peter have decided to take a break from baking and hope to start back early next year. In the meantime, Melissa plans to come to market periodically with wine and other provisions like flour, sourdough starter, vinegar, and mustard. Thank you for your patience and understanding.
THIS IS HANDCRAFTED BREAD.
In Lompoc, Melissa uses her stone mill to grind into flour the heritage grains that we cultivate ourselves here in California. She uses a natural levain (sourdough starter) to ferment the dough, shapes it by hand, then bakes the loaves in her 2012 Turtlerock wood-fired oven. Melissa brings each week’s bread to Santa Barbara’s Saturday farmer’s market.