Artisan Breads

From $6–$14 per loaf

Slow-fermented, stone hearth baked, made with Georgia-milled flour

Bread the way it's supposed to taste

The breads are the heart of Flour & Ember. A 24-to-48-hour slow ferment and locally milled Georgia flour give every loaf a depth that store-bought bread can't touch, baked in our stone hearth oven every morning before dawn.

Varieties include: Classic Sourdough, Rosemary Focaccia, Rustic Ciabatta, Country Boule, French Baguette, Seeded Multigrain, and Dark Rye.

Available daily on a first-come basis or by advance order.

Four things that make the loaf

No shortcuts, no additives, nothing held overnight. Just the old way, done every morning.

Naturally leavened: Wild-yeast sourdough starters, no commercial yeast, for deeper flavor and an easier feel on the stomach.
Locally milled flour: Georgia stone-milled flour keeps the nutrients, and gives every loaf its character.
No preservatives: Flour, water, salt, and time. That's the whole ingredient list.
Baked fresh daily: Every loaf is made that morning. Nothing sits on a shelf overnight.