Rustic Sourdough Boule
Slow-fermented, olive-oil enriched sourdough — hearty crust, tender crumb, and the kind of flavor that makes every meal feel complete. Handcrafted daily from locally milled flour and our living starter.
Why This Rustic Sourdough Boule?
This is the bread you want in your kitchen when the day needs comforting, the dinner needs elevating, and the company deserves something honest and delicious. Built on a foundation of 90% high-extraction white bread flour and 10% whole wheat, and touched with extra virgin olive oil, our Rustic Sourdough Boule is designed to deliver immediate enjoyment and lasting satisfaction. It is the sort of loaf that sparks small rituals: the gentle knocking of the heel to test for doneness, the aroma of baked grain that hangs in the air, the warm slice spread with butter until it melts in soft gold — simple pleasures that add up to real joy.
What sets this loaf apart is not one ingredient but the way ingredients, method, and time work together. We let our dough ferment slowly, building complexity in flavor and structure that cannot be hurried. The olive oil lends a whisper of Mediterranean warmth; the whole wheat gives depth and a faint nutty sweetness; the bread flour supplies the strength for an open, yielding crumb. The result is a loaf with a convivial personality: rustic in appearance but refined in texture and taste.
Buy it once and you’ll see why home cooks, chefs, and families return for it again and again. Use it as the foundation of a hearty sandwich, tear it into chunks to sop up the last of a stew, or simply dip a toasted slice into a bowl of fine olive oil and sea salt. It is versatile, reliable, and unapologetically delicious.
The Crumb: Texture That Invites a Second Slice
The word “crumb” sounds casual, but it is one of the truest measures of a loaf’s identity. Our Rustic Sourdough Boule is characterized by a crumb that balances openness with function: medium to large holes that provide visual drama and texture, yet a resilient cell wall that supports spreads, toppings, and sauces without collapsing. This is no airy, hollow bread — but neither is it dense and closed. You can knife through it cleanly, toast it to a golden finish, or tear it with your hands and still enjoy a satisfying mouthfeel that feels both rustic and deliberately made.
Moisture is controlled to keep the crumb tender over multiple days; the olive oil helps retain that soft mouthfeel while the protein in the bread flour preserves chew and structure. Each chew releases subtle layers: at first a clean, wheaty note, then savory sourdough tang, and a finishing whisper of olive oil’s fruitiness. This progression makes slices addictive — the kind of bread you catch yourself returning to at every course.
The practical advantage of such a crumb is not just pleasure — it is performance. Whereas some open-crumb loaves are impractical for sandwiches and heavy toppings, ours maintains integrity. You can build with confidence: smear ricotta and lemon zest, pile on roast vegetables, or top with melting raclette. And if you’re preparing a spread for guests, the visual rhythm of bubbles and pockets makes your table feel abundant before even one bite is taken.
Flavor, Aromatics, and the Journey of Taste
The flavor of this Rustic Sourdough Boule is a lesson in subtlety and balance. Built from natural starter, it carries the hallmark lactic tang of long fermentation — pleasantly sour but never overpowering. This is not a rush to acidity; it is a patient acidity that plays nicely with savory and sweet companions. The 10% whole wheat adds a faint earthy sweetness and complexity, while the extra virgin olive oil lends a rounded, gentle fruitiness and a silky finish on the palate.
Aromatically, the loaf opens with warm, toasty notes, moving into grain-forward fragrances that suggest fields and harvest. The olive oil adds a green, bright lift to the nose — a subtle suggestion of hillside groves and sunlight. When toasted, the aroma deepens, releasing caramelized sugars and toasty nuances that make breakfast feel cinematic and dinner feel indulgent.
Pairing this bread is pure pleasure. For a simple, elegant experience try it with ripe tomatoes, a drizzle of good olive oil, sea salt, and basil. For heartier appetites, pair with slow-roasted meats, braised greens, or intensely flavored cheeses. Desserts can also benefit: a slice toasted and topped with mascarpone and honey makes for an unexpectedly sublime finish.
Ingredients & How They Shape the Dough
Each ingredient is chosen for purpose. Locally grown flour provides terroir: subtle flavor and freshness that change by season and harvest. The primary white bread flour — at 90% — ensures strong gluten development, enabling oven spring, open crumb, and resilience under toppings. The inclusion of 10% whole wheat contributes texture, aroma, and nutritional breadth, without compromising rise or openness. Extra virgin olive oil is the elegant counterpoint: it transforms the dough’s hand, softens the crumb, and adds an undercurrent of savory complexity. Fine sea salt is the final, essential touch that lifts flavors and regulates fermentation.
In the hands of the baker, this blend becomes a dough that is responsive and forgiving. It accepts folds and rests with calm, builds strength without becoming stiff, and proofs with a warmth that yields a glossy, taut surface. Hydration is tuned to achieve an open crumb while remaining manageable during shaping: humid enough to create pockets and spring, yet dry enough to allow attractive scoring and a signature crisp crust. Olive oil incorporated into the mix creates a gentler surface and a more tender crumb, which customers notice in every bite.
The science of fermentation here is simple and careful. We feed our starter regularly, use long bulk fermentations to develop flavor, and shape with intention to maximize oven spring. The result is a loaf that is delicious on day one and still delightful on day two — a practical choice for families and foodservice operators alike.
Shapes & Products — Each One Its Own Experience
Below are the shapes we bake regularly. Each shape is sold as a distinct product and baked to highlight a different aspect of the dough’s personality.
Boule
About: The boule is our signature round loaf. Its circular shape encourages even crumb development and a generous crust that appeals to lovers of rustic bread.
Benefits: Ideal for communal meals, tearing, and hearty spreads. The boule makes an impressive center-of-table item and a reliable workhorse for home cooks.
Best Uses: Tear-and-share appetizers, soup dipping, sandwich rounds, and as a cozy, edible centerpiece for gatherings.
Baton
About: The baton (or batard) is a narrow, elongated loaf that gives more crust per slice and a lovely ratio for toasts and crostini.
Benefits: Thin, crisp slices and a pleasing profile for toppings. The baton is naturally suited to grilling and pan-toasting as well.
Best Uses: Bruschetta, paninis, grilled cheese, and tapas-style spreads.
Traditional Pan Loaf
About: Baked in a pan for consistent slices and everyday convenience, this shape is the modern kitchen favorite.
Benefits: Uniform slices, easy storage, consistent toasting — perfect for sandwiches and routine breakfasts.
Best Uses: Daily toast, school lunches, French toast, and any application where predictable slices are desirable.
Mini Loaf
About: Personal-size loaves for single servings and charming gifts.
Benefits: Great for portion control, novelty, and gifting; specially packaged mini-loaves delight customers and make thoughtful presents.
Best Uses: Individual toast servings, paired with preserves, or included in curated breakfast boxes.
Dinner Buns
About: Small, soft rounds with a delicate crust; they make dinner feel special and approachable.
Benefits: Easy to serve, crowd-pleasing, and versatile for sliders or as a side to soups and salads.
Best Uses: Holiday tables, catered events, family meals, and sandwich sliders.
Braids
About: An elegant, woven loaf that reads as festive and celebratory. Braiding encourages even baking and an attractive presentation.
Benefits: Decorative while still retaining the bread’s tender crumb and flavor. A natural choice for special occasions and gifts.
Best Uses: Celebrations, holiday spreads, showpiece centerpieces, and paired platters.
Slicing Options — We Slice It For You
We know customers love convenience. That’s why we offer several slicing options at no extra charge, tailored to how you plan to use the bread:
When you place an order, tell us your preferred cut and we’ll prepare the loaf accordingly. Sliced loaves are packaged gently to protect crumb integrity and prevent staling.
Serving Suggestions & Pairings
Rustic Sourdough Boule rewrites the rules of simple meals: a toasted wedge with olive oil and flaky salt can be a reverent appetizer, while a slab of warm butter is pure comfort. Consider these pairings to make the most of your loaf:
- Olive oil & sea salt: High-quality extra virgin olive oil, sea salt, and a squeeze of lemon enhance the oil already in the dough.
- Cheese boards: Tangy goat cheese, creamy Brie, and aged cheddar all play well against the sourdough’s balance.
- Hearty soups & stews: Slow-braised meats, chunky vegetable soups, and seafood stews benefit from the loaf’s absorbent crumb.
- Breakfast classics: Avocado toast, soft-poached eggs, or honeyed ricotta on toasted slices transform a morning into a moment.
- Dips & spreads: Hummus, tapenades, and compound butters live harmoniously on our slices.
Use the loaf as a vehicle for creativity in the kitchen. Slices can be charred on a cast-iron skillet for smoky notes, or thinly sliced and dried for rustic croutons that add texture to salads and soups.
Storage, Freshness & Reheating
Proper storage extends the loaf’s enjoyment. Our Rustic Sourdough Boule keeps best at room temperature in a breathable environment: cloth bags, wrapped in linen, or stored in a loose paper bag. Avoid refrigeration, which accelerates staling for most breads. For longer storage, freeze slices or halves in airtight bags — thaw at room temperature or toast straight from frozen.
To refresh day-old bread, use a hot oven (350°F / 175°C) for 5–10 minutes, or sprinkle lightly with water and warm for a crisper crust. Toasting amplifies flavor and brings out caramelized notes. The olive oil in the dough helps maintain tenderness, so day-two slices still offer rewarding texture and flavor — particularly when reheated.
Health, Nutrition & Why Sourdough Feels Lighter
Natural fermentation is the heart of why sourdough is often preferred by discerning eaters. Our long, slow ferment breaks down complex carbohydrates and phytic acid, improving digestibility and nutrient availability. While bread is an occasional indulgence for many, sourdough’s fermentation process can make it a gentler option for those who find commercial yeasted breads heavy or flat.
We use real ingredients: locally sourced flour, whole wheat for a hint of fiber and nutrients, and fine sea salt — nothing artificial. The olive oil contributes beneficial unsaturated fats and a richer mouthfeel without heavy greasiness. Enjoy this bread as part of a balanced diet: paired with proteins, vegetables, and healthy fats it becomes a satisfying, nutrient-forward element of a meal.
Ordering, Wholesale, and Community Partnerships
We accept preorders for pickup. Our schedule is built around fresh, daily bakes: preorders guarantee you get the shape and slice you want. For wholesale inquiries — cafes, restaurants, and event caterers — our Rustic Sourdough Boule and its companion shapes are available in larger quantities with consistent quality and dependable scheduling.
We partner with local farms and producers to source flour and ingredients, and we prioritize sustainable practices in our packaging and operations. We love collaborating with community events, food co-ops, and markets where our breads can become part of shared experiences.
Place an order: use the on-site order form or call us directly to reserve loaves, select shapes, and specify slicing preference. Orders typically fill quickly for pickup days, so preordering is recommended.
Frequently Asked Questions
What makes this sourdough different from supermarket bread?
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What Customers Say
"The best sourdough we've tasted — every slice carries depth and texture. Perfect for our family dinners."
"We use Rustic Boules in our café sandwiches; the crumb holds even with generous fillings and brings customers back."
"Brought to a potluck and gone in minutes. Beautiful crust, incredible flavor."