Sourdough Focaccias

From our Friday bakery comes a rotating celebration of Pacific Northwest seasons, captured atop our naturally leavened focaccia. Each week's offering starts with our mature sourdough culture and premium olive oil, then showcases toppings that tell the story of what's growing around us.

Spring might bring wild ramps and Oregon spring garlic scattered across dimpled dough, while summer sees heirloom cherry tomatoes and fresh herbs from local farms. Fall welcomes caramelized delicata squash with fresh sage, and winter brings roasted mushrooms with fresh thyme. Most weeks you'll find classic rosemary and sea salt, other weeks might feature caramelized onions with local cheese.

And for those with a sweet tooth, watch for our dessert focaccia specials – think seasonal fruit like local strawberries with honey and thyme, summer peaches with brown butter crumb, or fall apples with maple and cinnamon. These sweet variations transform our tender focaccia into an unexpected treat that bridges the gap between bread and dessert.

Each focaccia is generously dressed with olive oil and fresh herbs, creating a bread that's both light and rich, crispy and tender. Follow us on Instagram or subscribe to our newsletter to see each week's special focaccia offering, available for Friday pickup until sold out.

These specialty focaccias are made in limited quantities alongside our classic rosemary version, bringing something new to your table every season.