About Harbor Lane Bakery

Harbor Lane Bakery was started by two bakers who wanted to sell bread that keeps for several days without additives. Today a team of five bakes, serves and cleans.

Our flour

We buy stone-ground wheat and rye flour from one regional mill. Using the same flour every week keeps the dough predictable, which matters for a long, slow sourdough rise.

How the sourdough is made

The starter is fed twice a day. Dough is mixed in the early afternoon, shaped in the evening and baked the next morning, so every loaf on the shelf was baked that day.