Journeyman uses an enormous, wood fired oven to bake breads on a daily basis. At the foundations of our baking philosophies are the notions that each loaf will have a signature, each will be baked with the best flour, water, and salt we can find, and that each will be made by hand. We sought out the traditions of bread making that are centuries old and couched them neatly into a modern way about thinking about food. We have restored the use of long, slow, commercially impractical fermentation of flour and water to impart the impact of natural acids and coax out the full flavor of wheat. The dough is mixed mechanically very briefly, then turned and shaped by hand. Lastly, loaves are loaded into a wood fired oven and baked to a deep, rich brown to impart more complexity in their final flavor and a rustic texture and appearance.

Good bread has been the boon of countless tables for over six thousand years, and its ability to connect us with the past is as strong as its ability to nourish. We take this ideal in hand whenever we approach our ovens to bake.

Currently our bread is being retailed at the following locations: