The La Farm Difference

Our loaves are hand-crafted daily in a variety flavors, shapes, and sizes. The entire production process occurs on-site from the hand shaping and the slow rising of the bread that gives it its characteristic depth of flavor, to the exact moment when it comes out of our specialty European stone-hearth oven.

We create our breads using our own natural levain (starter), also known as the "mother of the bakery"- a sourdough base, and mix our signature, yeasted bread dough, daily. Our bakers arrive at midnight so that every morning the finished product can be ready to purchase at 7am.

“When you are sleeping, we are baking” - Lionel Vatinet

A second batch is then baked each afternoon so customers can pick up warm bread on their way home from work to share with their families. 

We use unbleached, unbromated flours and only the freshest ingredients. Whenever possible, we acquire our ingredients from local farmers who share our passion for high quality, organic foods.

There are no frozen starters, no shortcuts. No preservatives or artificial ingredients. Just old world artisan bread baking and a passion and commitment to tradition, quality, and your health.

“When you make bread, it becomes a reflection of who you are. If you have a passion for it, it will come through" - Lionel Vatinet