Country sourdough
A long-fermented white and whole wheat loaf, blistered crust, chewy crumb. Mixed the night before, baked hot on stone.
$9 · keeps four days
Wed to Sun 7 am to 2 pm · 19 Sample Street, Cambridge
Bread worthgetting up for.
Sourdough, croissants and a specials board that changes with the day. Baked here since dawn, sold until it is gone. Come early on Saturdays: the croissants go first.
☎
226-555-0106 · call before 10 to hold a loaf
Today’s bake
Ready at 7:40
Starter fed, dough resting cold9 pm
Oven on, loaves shaped and scored4:30
Croissants rolled, cut and proofed5:50
Country sourdough out of the oven7:40
Oven7:40 · doors at 7
7 amdoors open, everything out of the oven that morning
Wed to Suntwo days off for the bakers and the starter
$9country sourdough, keeps four days on the counter
1 pmlast call: what is left goes half price for the final hour
A small bakery, done properly.
A long rise, a hot stone, a short list. Six things we promise, each drawn the way the morning was: in CSS, with no photographs.
Open early
The oven goes on at 4:30 and the light in the window with it. By seven the shelves are full and still warm.
doors at 7 · Wed to SunEasy to find
19 Sample Street, a short walk from the river. Bike rack out front, parking on the street after nine.
map on the Visit pageUnder the cloche
Croissants laminated over two days with cultured butter, galettes with whatever fruit is good this week, buns on Wednesdays.
croissant $4 · galette $7Last call at one
What is left at 1 pm goes half price for the final hour. We close at two, clean up, and feed the starter for tomorrow.
half price 1 to 2Orders that go out
A cake, a big batch for the office, a dozen croissants for a Sunday. Three days’ notice and a note on the Visit page.
three days’ noticeA morning at the bakery. It starts the night before.
The same four stages every day we are open. The schedule beside them is the country sourdough’s.
- 9 pm
The dough rests
Sourdough is mixed in the evening and spends the night slow-rising in the cold. That is where the flavour comes from, and the open, glossy crumb.
- 4:30
The oven goes on
Loaves are shaped, scored by hand and baked hot on stone. Croissant dough, laminated the day before, gets rolled, cut and proofed.
- 7 am
Doors open
Everything on the shelves came out of the oven that morning. The specials board goes up with whatever the day is for.
- 1 pm
Last call
What is left goes half price for the final hour. We close at two, clean up, and feed the starter for tomorrow.
country-sourdough.schedule
# country sourdough · one batch · sample schedulestarter fed at 21:00, 78% hydrationautolyse flour and water, 60 minbulk 4 h at 24 °C, four foldsshape batards, cold retard 12 h bake 230 °C · 20 min lid on · 25 min lid offout "7:40" # cool 40 min before slicing shelf until gone · half price from 13:00
The specials board. Step in on the morning.
Today’s bake on a timeline, a loaf you can hold, and the week’s specials. A sample morning: nothing is held and nothing is sent.
what9 pmmidnight3 am5 am7 am8 amwhen
starter fed, dough mixed9 pm
cold rise, overnight9 pm to 4 am
oven on · loaves shaped4:30
croissants rolled and proofed5:50
doors open7:00
sourdough out of the ovenwaiting
starterrestingovendoorsthe baker’s call
On the live site the board is updated from the till: when something sells out, it goes grey here too.
In the oven · ready at 7:40
Hold a country sourdough for pickup by 10
A sample request · one loaf · $9
Call before 10 am on the live site and we put a loaf aside with your name on the bag. Here, the buttons show what the bakery sees: set it aside, or let it go on the shelf with the rest.
Setting it aside puts a name on the bag until 10 am. Letting it go puts it on the shelf with the rest.
| Day | Special | Batch | Price |
|---|---|---|---|
| Wednesday | Cardamom buns: Swedish-style knots, cardamom sugar, a little orange | one | $4.50 |
| Thursday | Rye and caraway: dense, dark, made for butter and cheese | one | $10 |
| Friday | Seasonal galette: whatever fruit is best this week, brown butter pastry | one | $7 |
| Saturday | Pain au chocolat: croissant dough round two bars of dark chocolate | two | $4.50 |
| Sunday | Cinnamon babka: twisted, glossy, the size of a small loaf, feeds four | one | $14 |
● One special a day · baked once, sold until it is gone; the board by the till has today’s
The three we are known for.
Every day we are open, until they sell out. Call before 10 am to hold any of them with your name on the bag.
Country sourdough
$9
A long-fermented white and whole wheat loaf, blistered crust, chewy crumb.
- Keeps four days on the counter
- Slice and freeze for a month
- Seeded version, $10
Butter croissant Goes first
$4
Laminated over two days with cultured butter. Shatters properly.
- Almond, from yesterday’s, $5
- Pain au chocolat on Saturdays, $4.50
- Best before 10, honestly
Seasonal galette
$7
Free-form pastry with whatever fruit is good this week. Apple and brown butter right now.
- Changes with the market
- Whole galettes to order, three days’ notice
- Fridays, it is the special
What people ask at the counter.
Can I order a cake or a big batch?
Yes, with three days’ notice. Send a note from the Visit page or call the bakery.
Do you have gluten-free bread?
Not yet. Everything here is baked with wheat or rye flour in a small kitchen.
How long does sourdough keep?
Four days cut side down on a board, or slice and freeze it for up to a month.
Why are you closed Monday and Tuesday?
Two days off for the bakers, and the starter gets a rest in the fridge.
Come early.The croissants go first.
Wednesday to Sunday, seven till two. The evening before, the starter is fed and the dough goes to bed.