Full Circle Sourdough
Fresh baked sourdough bread
with home grown ingredients.
Hi! We’re Jenny and Roscoe. We’re passionate about presenting bread at its highest potential, achieved when ingredients are grown, processed, and baked all on site. Bread isn’t suppose to be complicated, that’s why we make it simple. All of our breads are naturally leavened and comprised of three main ingredients: flour, water, and salt. We mill our home grown grain into flour immediately prior to making the dough. It’s then fermented for an adequate length of time ensuring the perfect rise.
Our current naturally leavened sourdough offerings:
Classic Sourdough Loaf - Crisp, golden crust and an airy, flavorful crumb, this sourdough is ideal for everything from morning toast to gourmet sandwiches. Made with 20% fresh milled whole wheat flour. Ingredients: Flour, water, salt.
Legacy Whole Wheat Sourdough Loaf - The Legacy Loaf is a true testament to our farm’s dedication to tradition, craftsmanship, and sustainability. Made with 100% freshly milled hard red wheat flour, this European-style sourdough is grown, milled, and baked entirely on our farm. Every step, from field to oven, reflects our passion for creating bread that honors our heritage. Rich in flavor and character, the Legacy Loaf showcases the bold, nutty depth of freshly milled hard red wheat. Its dark, robust crust and tender crumb make it a standout at the table, whether paired with artisan cheeses, hearty soups, or enjoyed simply with butter. This loaf is a celebration of whole-grain baking at its finest—deeply flavorful, nutrient-rich, and undeniably satisfying. Ingredients: fresh milled hard red wheat, water, salt.
Spent Grain Sourdough Loaf - a celebration of sustainability and flavor. Crafted with spent grains sourced from local breweries, lending a hearty character and subtle malty notes to the bread, contributing to a desirable texture and satisfying flavor profile. This sourdough is perfect for sandwiches, charcuterie boards, or simply enjoyed on its own. Contains 20% fresh milled wheat flour. Ingredients: flour, water, spent grains, salt.
Sea Salt Sourdough Focaccia - this is our take on the classic Italian-style flatbread, elevated with 10% freshly milled flour for added depth and flavor. Baked in a sheet pan with a generous drizzle of olive oil, it boasts a soft, spongy texture and a delightfully crisp edge. Perfect for dipping, its airy crumb effortlessly soaks up olive oil, balsamic vinegar, or savory sauces. Whether enjoyed as a side, a sandwich base, or part of your appetizer spread, this focaccia brings Italian-inspired comfort and flavor to your table. Ingredients: flour, water, olive oil, salt.
Kalamata Olive and Garlic Sourdough Focaccia - made with 10% freshly milled flour, this sourdough loaf is baked in a sheet pan with olive oil, creating a perfectly soft, spongy texture and a golden, crispy crust. Prior to baking it’s topped with a Kalamata olive and garlic tapenade, each bite bursts with savory, Mediterranean-inspired flavor. Perfect for dipping, pairing with cheeses, or serving alongside your favorite pasta dishes, this focaccia is as versatile as it is delicious. Our top selling focaccia since we started our microbakery in 2019. Ingredients: flour, water, olive oil, kalamata olives, garlic, salt, italian seasonings.
Other special seasonal varieties to come
Sarah Burchard for Forbes
“The bread masters the perfect balance of crusty on the outside and chewy on the inside. Each bite literally makes you drool, as the acid from the sourdough produces the saliva containing the enzymes to digest it.”
Sourdough Care Instructions
We want to ensure that you enjoy the full quality and flavor of our freshly baked breads. Proper care will ensure the best flavor, texture, and enjoyment. Follow these simple steps:
Storage - Leave the bread at room temperature in its bag or wrapped loosely in a tea towel. This allows the crust to stay crisp while the crumb retains moisture. For ultimate freshness plan on consuming or freezing a loaf within 5-7 days of bake date. Consume or freeze the focaccia within 3-5 days of bake date. We recommend not storing in the refrigerator as we’ve found this accelerates staling.
Freezing and Reheating - For longer storage, freeze the loaf. For added convenience slice it before freezing, then place in a freezer-safe bag. When you’re ready to enjoy a slice of sourdough, simply grab it from the freezer and pop directly into the toaster or air fryer. If you’d like to freeze a loaf whole we recommend wrapping it in plastic wrap, then placing in a freezer- safe bag. When ready to use, thaw at room temperature the night before serving and reheat in a 300°F oven for 10-15 minutes. Wrapping in tin foil before reheating will help to crisp up the crust.
Fun Fact: Naturally leavened sourdough is acidic in nature which acts as a natural preservative! We hope these tips are helpful. With these simple care instructions, your artisanal sourdough loaf will stay fresh, delicious, and ready to elevate any meal.
