sourdough wheat-rye

this is the foundational loaf of Ed’s Breads. a thoughtful blend of freshly milled, mindfully sourced red wheat, white wheat, and rye flour, this bread is a functional, nutritious, and versatile loaf - sandwiches, avocado toast, buttered, or naked - this Oakland native has old world bones.

sourdough flaxseed-wheat

this loaf was a favorite of restaurants and wine bars that I used to supply: The Rendez-Vous, Small Change Oyster Bar, Shapeshifter Cafe, and Ordinaire Wine Bar. organic brown flaxseeds add a nutritive boost to the fresh-milled wheat flour and home-grown sourdough starter, Breaddie Mercury.

togarashi black sesame

when a friend invited me to a Japanese Children’s Day BBQ, I wanted to bring something celebratory to share. I found in our spice drawer a bottle of Oaktown Spice Shop’s Shichimi Togarashi spice blend and asked myself, ‘will this sourdough’? the answer from folks at the gathering was a resounding YES, and since that day this loaf has been a staple in the Ed’s Breads pop-up rotation. the nuttiness of the toasted black sesame seeds plays well with the mild heat that the chili flakes in the spice blend lend.