Small batches,
real coffee,
better bread.
A personal journal of specialty espresso and artisan sourdough, brewed, baked, and photographed by hand.
10
Recipes
3
Categories
100%
From scratch
The process
How every post comes together
Good ingredients first
Single-origin beans from trusted roasters, heritage wheat flours, and whatever's in season for the inclusions.
Ferment & brew slowly
48-hour cold-retard sourdoughs. Dialled-in espresso with documented ratios and timings.
Photograph & document
Every loaf and drink is shot in natural light: crumb close-ups, honest tasting notes, and recipes you can repeat.
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Every batch, documented
Got questions?
Frequently asked
I rotate through single-origin beans from a few trusted roasters depending on the season. Right now I'm working with a washed Ethiopian for espresso. It has that classic jasmine and stone fruit character that pulls beautifully.
Classic country sourdough runs at 78%. Inclusion loaves vary. Cheese loaves tend to go a bit lower (72%) since fat in the inclusions affects gluten development. Each post documents the exact percentage.
Cut-side down on a wooden board for the first day. After that, a beeswax wrap or a linen bread bag. Never a plastic bag. It softens the crust completely. Most loaves keep well for 4-5 days.
Classic loaves are pure sourdough: flour, water, salt, and starter. Inclusion loaves have added ingredients folded in during lamination, like cheese, herbs, fruit, or nuts.
I've shared dried starter with a handful of people who've reached out. If you're interested, subscribe to the newsletter. When I have a fresh batch ready to dry and mail, subscribers hear first.
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