A small sourdough bakery run on a 48-hour ferment, California grain, and one very old starter named Clementine.
Today's BakeThe Daily Proof
Every loaf follows the same clock. When it sells out, the ovens are done for the day.
4 AM
Levain wakes
6 AM
Mix & fold
7 AM
First bake
8 AM
Doors open
2 PM
Sold out, usually
No commercial yeast, no shortcuts, no bread machine anywhere on the premises. Just flour, water, salt, time — and Clementine, our starter, who has been alive longer than some of our regulars.
(818) 555-0466
@theproofhouse