Flour, water, salt — and Gus.
Gus is our sourdough starter. He is fourteen years old, older than the bakery itself, and he came to Alberta Street in a mason jar when we opened in 2019. Every loaf in the shop starts with him, the evening before.
We keep it small on purpose: two bakers, one oven, flour from a mill up the Willamette. When the racks are empty we close — baking more than the neighborhood eats helps nobody.