Suburban Loaf
Naturally Leavened Bâtard
Our signature country batard, leavened only with our house starter, flour, water, and salt.
Exceptional bread. Closer to home.
Two loaves. Flour, water, salt and yeast. Fermentation does the rest.
Working toward Westminster Farmers Market 2027
Why our bread tastes different
Many bakeries offer dozens of products. We chose a different path. We bake just two types of bread, so we can focus on what makes them taste exceptional:
House-Cultivated Starter
Long Fermentation
Nothing More Than Flour, Water, Salt & Yeast
Baked Fresh This Morning
Baguette
Poolish & Levain Fermented
A traditional French-style baguette, long fermented for exceptional flavor and crust
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The Suburban Loaf
Most great bread seems to come with a romantic story: a countryside bakery, a mountain village, a bustling city.
But this loaf is made in a suburban kitchen in Westminster, Colorado.
That’s where we live.
That’s where we bake.
Exceptional bread. Closer to home.
- Leavening
- Whole wheat starter
- Ingredients
- Enriched unbleached wheat flour, water, whole wheat starter, salt
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The road to Westminster Farmers Market
Right now, we're baking, running taste tests and building toward the 2027 season. We haven't applied yet, but Westminster Farmers Market is the goal, and we're working toward earning a place there.
Follow along @37cappdujour
The road ahead
- NowBaking & taste tests
- WinterBuilding & refining
- January 2027Application opens
- Spring 2027First markets
- GoalWestminster Farmers Market 2027 season