Time over tricks
Long ferments build flavor no additive can fake. We plan the bake around the dough, not the clock on the wall.
Our story
A small bakery with a long morning
Flour & Salt began with one starter jar, a secondhand oven, and the belief that everyday bread should feel special.
What we believe
We mill when we can, ferment slowly, and bake in small batches so nothing sits under a heat lamp. Salt is measured with care. Butter is real. Shortcuts are rare.
Most mornings start before sunrise: shaping loaves, laminating dough, and setting out cookies while the first coffee is still brewing. We open the doors when the sourdough sings and the croissants are deep gold.
This little site is our recipe box shared with you — the same formulas we use behind the counter, written so you can bake them at home without specialty gear or bakery jargon.
How we bake
Three quiet rules
Few ingredients
Flour, water, salt, starter. Butter, eggs, sugar when pastry asks. If a recipe needs a paragraph of additives, it isn’t ours.
Share the method
Good bread multiplies when people bake it. Our featured recipes are written the way we’d teach a friend at the bench.
Come say hello
We’re a neighborhood counter first. Stop by for a warm loaf, or write us if you’d like a special order.