The
loaves.
Four breads on rotation. The Original is always there; the others change with the week. Below is what's coming out of the oven this week.
· This week’s menu
- 01Original SourdoughAlwaysJust flour, water, salt, and time. The house loaf and the one I never skip. Crackling crust, open chewy crumb. Pairs with butter, with olive oil, with everything.
- 02Blueberry & LemonThis weekWild blueberries folded through the dough with the zest of a whole lemon. Sweet but not dessert — the tang of the sourdough does the work. Best toasted, with a little cream cheese.
- 03Roasted GarlicThis weekWhole heads of garlic, slow-roasted until they're soft and sweet, swirled into the dough at the final fold. The smell when it comes out of the oven is half the reason I started baking.
- 04CinnamonThis weekCinnamon sugar in a long swirl, baked into a slightly sweeter dough. Toast it, butter it, eat it standing at the counter. I won't tell anyone.
Want a specific loaf?
Reserve ahead.
Each variety is baked in small numbers, and the specialty loaves often sell out by mid-morning. If there's one you don't want to miss, send a note by Wednesday and I'll set it aside.
One small batch.
One quiet morning.
One loaf at a time.
Pick yours up at
Milk + Honey Coffee Co..
Loaves are on the counter at Milk + Honey Coffee Co. — 290 (12005 US-290, Austin, TX 78737) and Fitzhugh (Fitzhugh Brewing (coffee trailer), 15435 Fitzhugh Rd, Dripping Springs, TX 78620) — stocked a few times a week, until they sell out.