We slow-roast whole garlic cloves until they're sweet, buttery, and caramelized, then fold them right into our Country Classic sourdough.
No sharp bite, no garlic breath for days — just deep, savory, almost nutty garlic goodness in every soft, chewy slice. The crust bakes up golden with little pockets of roasted garlic that get all toasty.
This is the loaf that makes you look like a better cook than you are. Pair it with soup, pasta, butter and a little flaky salt, or just tear it apart warm.
Hand-shaped, long-fermented, baked fresh on the farm by the Smiths. Our chickens tried to steal this one — it's THAT GOOD!
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