Artisan Breads
From $6–$14 per loaf
Slow-fermented, stone hearth baked, made with Georgia-milled flour
The Heart of Our Bakehouse
Bread the Way It Should Be
Our artisan breads are the heart of Flour & Ember. Using a 24–48 hour slow fermentation process and locally milled Georgia flour, each loaf develops deep, complex flavors that store-bought bread simply can't match. 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.
What Sets Us Apart
The Flour & Ember Difference
Naturally Leavened
Wild yeast sourdough starters, no commercial yeast, for deeper flavor and better digestibility.
Locally Milled Flour
Georgia-sourced stone-milled flour preserves nutrients and adds character to every loaf.
No Preservatives
Just flour, water, salt, and time. Our bread is real food.
Baked Fresh Daily
Every loaf is made that morning. We don't hold inventory overnight.
From Our Ovens
Our Artisan Breads
Ready to Taste the Difference?
Order Your Fresh Bread Today
Place an advance order to guarantee your favorite loaves, or visit us in the morning for the freshest selection. We bake every day but Monday.
More From Our Kitchen
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Baking Classes & Workshops
Learn the art of bread-making and pastry from Elena herself. Private and group sessions available.
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