Medieval Hearth Breads & Wood-Fired Sourdough
Step back to an age when bread was the sacred core of the table. From fine aristocratic Manchet and hearty Maslin field loaves to coarse trenchers and 36-hour wild sourdough, we stone-grind ancient grains and fire every loaf over live hardwood embers in Crook County, Wyoming.
"We don't imitate modern commercial bakery shortcuts—we unearth recipes straight from the history books. From medieval Manchet and rustic Maslin loaves to 1,000-year-old wild sourdough fermentations, every loaf that leaves our stone hearth is an authentic piece of living culinary heritage."
The Art of Monastic Hearth Baking
Stone-milled flour, wild sourdough starters, long natural fermentations, and radiant wood heat.
On-Site Stone Milling
We stone-grind whole ancient and heirloom grains right before mixing. By preserving the nutrient-dense germ and bran intact, our freshly milled flours retain full enzyme activity, natural oils, and deep earthy flavor lost in commercial white flours.
Wild Sourdough & Medieval Barm
Never commercial baker's yeast. Our breads rely strictly on wild sourdough cultures and raw mead-barm fermentations nurtured over time. Long, slow natural fermentations break down complex phytic acid and gluten, rendering every loaf gut-friendly and rich in bioavailable nutrition.
Masonry Hearth Firing
Fired with sustainably harvested Wyoming hardwoods, our heavy masonry deck ovens store intense radiant heat. Direct stone contact creates a blistering oven spring, producing deep dark caramelized crusts and moist, open-crumb interiors.
Bakehouse Provisions & Loaf Allocations
Reserve your weekly harvest of medieval specialty breads, wood-fired sourdoughs, and heirloom grain loaves.
Medieval Fine Manchet
The famed white bread of medieval noble tables. Hand-bolted stone-ground wheat enriched with raw farm cream and wild ale barm, producing a light, velvety crumb with a golden crust.
- Crafted from finely sifted heirloom white wheat
- Enriched with raw farm cream & honey barm
- Delicate, buttery texture for feast days & morning tea
Traditional Monastic Boule
Our flagship sourdough loaf, crafted from stone-milled hard red wheat, spring water, sea salt, and wild sourdough culture. Deep caramelized crust with an airy, moist interior.
- 2lb Large Country Sourdough Boule
- 36-hour slow cold-proof fermentation
- Ideal pairing for raw cultured butter & rich stews
Rustic Medieval Maslin Loaf
The quintessential bread of the medieval countryside. Wheat and rye grown, harvested, and stone-milled together in the field for a perfectly balanced, earthy, hearty sourdough.
- 50/50 Co-milled heirloom rye & winter wheat
- Dense, moist crumb that stays fresh for a week
- Robust flavor ideal for hearty meats & sheep cheeses
Heirloom Einkorn & Spelt Hearth Loaf
Baked with humanity’s earliest cultivated grains. Naturally low in weak gluten structures, giving a dense, nutty, buttery crumb with warm golden hues.
- 100% organic Einkorn & Spelt flour blend
- Rich nutty flavor, easy on sensitive digestions
- Brick-fired pan loaf or hearth batard
Subterranean Dark Rye
A dense, dark sourdough rye loaf fermented with whole grain rye, raw estate mead lees, and toasted caraway seeds. Built for long pantry storage.
- Heavy, nutrient-dense whole rye crumb
- Infused with raw honey mead lees for depth
- Perfect base for aged cheeses & cured meats
Hard Trenchers & Herb Focaccia
Thick, dense flatbreads designed to serve as edible plates for roasted meats and stews, paired with olive oil and estate-herb dimpled sourdough focaccia.
- Authentic 4-pack of edible coarse trenchers
- Rosemary & raw estate honey sourdough focaccia
- Brings living history to family dining tables
Bake Schedule & Storage Reference
Plan your weekly bread allocations and learn optimal storage techniques for medieval sourdoughs.
| Bakehouse Provision | Fired Schedule | Optimal Pantry Storage | Historical & Culinary Pairing |
|---|---|---|---|
| Medieval Fine Manchet | Tuesday Mornings | 3–4 Days (Best Fresh with Butter) | Raw Honey, Cultured Butter & Morning Tea |
| Traditional Monastic Boule | Tuesday & Friday Mornings | 5–7 Days in Linen Bag or Wooden Box | Pasture Beef Stews, Raw Milk & Daily Table |
| Rustic Medieval Maslin Loaf | Wednesday Mornings | 7–10 Days at Room Temperature | Aged Sheep/Goat Cheese & Cured Pork |
| Heirloom Einkorn & Spelt | Thursday Mornings | 4–6 Days at Room Temperature | Herb Oxymels & Raw Goat Chevre |
| Subterranean Dark Rye | Thursday Afternoons | 10–14 Days (Flavors Deepen With Age) | Oak Mead, Smoked Meats & Winter Soups |
"Restoring the sacred connection between stone-ground grain, wild fermentation, and wood-fired fire."