What goes in the dough
We favor regional flours when supply allows—hard red wheat for structure, small additions of whole grain for depth. Butter is real butter; margarine shortcuts don’t brown the same or smell the same in the oven.
Fermentation
Our sourdough spends long stretches at cool temperatures—flavor develops slowly, and the crumb stays open without tasting sour enough to pucker. Pastry doughs are laminated with cold butter and rested so layers stay distinct.
Allergens: wheat, dairy, eggs, and nuts are present in our kitchen. Ask before ordering—info@goldengrainbakery.us · (503) 555-0191