FAIRBANKS BREAD

• Bread & grain— Sourdough
  Why

  Why this tag: “Each loaf of bread I bake is leavened with a freshly milled sourdough starter, shaped by hand and, after a 20 hour cold overnight fermentation, baked fresh each Monday before being bagged and picked up within a couple of hours of baking.”

  Why this tag: “Each loaf of bread I bake is leavened with a freshly milled sourdough starter, shaped by hand and, after a 20 hour cold overnight fermentation, baked fresh each Monday before being bagged and picked up within a couple of hours of baking.”

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• Drop point

Hours unknown — call or check their site before you go.

• fairbanksbread.com
• honeybagelpdx@gmail.com

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