We bake fresh bread daily, which is ready at 8 am and available until sold out. The bottom line: Get here early!

We use Todd’s favorite roaster, King’s Peak Coffee Roasters, whose beans are consciously sourced and specialty-grade.

Leavity bread is baked using long fermentation — a process that not only tastes better, but is also better tolerated by people with digestive issues. The nutrition science behind sourdough can get a little wonky, but if you’re up for geeking out on some clinical studies, go here, here, or here. If you’ve been diagnosed with celiac disease, you should avoid eating any foods containing gluten, including sourdough, before consulting your doctor.

Leavity breads are made with quality ingredients — primarily organic, heirloom, and whole grain. We use ancient and heirloom grains such as spelt, khorsan, and bordeaux rouge, which were first domesticated at the dawn of agriculture and have not had their genetic structure further hybridized like current-day wheats.

We recommend storing your freshly baked sourdough loaf in a cotton bread bag or wrapped in a cotton kitchen towel, which allows it to “breathe.” Then, leave your bread in a cool place, so it can maintain normal moisture levels without encouraging bacteria and mold to grow. If you’re not planning to eat your bread soon, you can freeze it and thaw it when you’re ready.