Artisan Bakery · San Francisco
Crumb
Laminated doughs that proof through the night.
Every loaf out before the city wakes.
3:00 AM
The autolyse
begins.
Hand-shaped
Every boule by feel, not weight.
Levain
Fed at midnight.
Retard
Cold proof, 12 hours.
Why it takes this long
36h
Cold ferment time
Develops complex organic acids that no commercial yeast can replicate.
27
Butter layers
In every croissant. Counted, not estimated.
480°
Deck oven temp
The ear forms in the first three minutes. The rest is patience.
6:30 AM
Trays into
the case.
Pain de Campagne
900g
Cold-fermented 36 hours. Open crumb, blistered crust with a nutty sourdough tang that builds slowly on the back palate.
Miche Poilâne
2kg
Whole wheat levain, 2kg round. The kind of loaf that lasts a week and gets better by Thursday.
Einkorn Batard
750g
Heritage grain, stone-milled. Earthy, slightly sweet, with a crumb that holds its shape under a generous smear of cultured butter.
Focaccia al Rosmarino
500g
Overnight brine ferment, dimpled deep, finished with Sicilian sea salt and fresh rosemary cut from the window box.
Wholesale
Sourcing for your café or restaurant?
Minimum 10 loaves per variety. Orders placed by Wednesday ship Friday.
7:00 AM
The morning
rush.
Croissant au Beurre
72-hour laminated dough, 27 alternating butter layers. Shatters on contact. The benchmark.
Pain au Chocolat
Same dough as the croissant, two batons of 70% Valrhona Guanaja. Best eaten standing at the counter.
Kouign-Amann
Caramelized sugar crust, salted butter lamination, slightly bitter edge. Corporate breakfast approved.
Canelé de Bordeaux
Beeswax-lined copper molds. Forty-eight hours in the cold. A dark lacquered shell, a custardy interior. Nothing else.
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