Andres particularly loves the pain de campagne, a mild sourdough made with unbleached wheat flour, whole wheat flour, whole rye flour, wheat germ, a natural sour starter, sea salt and water. A large batard goes for $10.50, or $6 for a half. Their San Francisco style sourdough, Columbia City Sourdough, and a walnut levain are other popular naturally leavened breads on the daily menu.
For him, Andres says his goal remains the same: Produce great flavored breads every day. He has one retail location and is pushing to add a few more retail drops.