Since 2000, Eduardo Morell has been baking traditional sourdough breads for people who love handcrafted, whole-grain, organic breads with hearty flavor and texture. He met Tamsen Fynn in 2001 and they have been baking side by side ever since. It’s just the two of them, and they love what they do. When those loaves come out of the oven looking and tasting wonderful, it’s well worth the hard work.
Built on thousands of years of baking in a traditional way, the slow fermentation sourdough process we use makes the nutrients in the grain readily bio-available, and the bread flavor complex and delicious. For over 15 years, their sourdough culture has leavened their breads, producing a fully flavored and textured crumb that is easy to digest. Morell’s bread loaves are 85% to 100% hydrated and are 100% organic using as many local ingredients as possible. Their care, methods, and ingredients produce bread like no other.
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