Every loaf is naturally leavened with a long, cold fermentation for flavor and digestibility. Croissants are laminated by hand. Pastries change with the week and the season.
Three ingredients to start. Forty-eight hours of cold ferment to finish. Each loaf is shaped, scored, and baked by hand in small batches in Boone, NC.
Open crumb, mahogany crust, blistered top. The everyday loaf, naturally leavened over a long cold ferment for the deepest flavor we know how to coax out of a grain.
Country sourdough folded with tart dried cranberries and toasted pecans. Slice it for breakfast, toast it for cheese boards, eat it standing up at the counter.
Soft, sweet, and swirled. Plump raisins, freshly ground cinnamon, and the same long ferment as our country loaf. Toasts beautifully.
Whole and cracked rye with a fistful of seeds. Earthy, dense in the right way, and a perfect partner for cured fish, sharp cheese, or just butter and salt.
Crackling crust, light open crumb, naturally leavened. Made for dinner tables, picnics on the Parkway, and the kind of sandwich that takes both hands.
Three days of folding, resting, and chilling. Ten minutes of eating. Available all week long at Pearl's Kitchen + tiny market in downtown Boone.
Laminated by hand with European butter. Shatteringly crisp shell, honeycomb interior, an unreasonable amount of layers.
Two batons of dark chocolate folded into the same hand-laminated dough. Best ten minutes after it comes out of the oven, second best with coffee, third best at any other time.
Day-old croissants soaked in rum syrup, filled with frangipane, baked again, and crowned with sliced almonds and powdered sugar. Twice baked, twice as good.
Whatever is in season and in the oven. Follow the dough on Instagram to find out what's coming each Saturday at the market.
Brown butter, fresh cracked green cardamom, citrus glaze. Knotted by hand and pulled hot on Saturdays.
Stone fruit in summer, apples and pears in fall, citrus and chocolate in winter. The fillings rotate. The lamination does not.
Whatever we're playing with this week. Follow the dough on Instagram for the Saturday drop announcement every Thursday.
The week's full menu goes live Thursday at noon on the High Country Food Hub. Order online, pick up midweek, eat fresh.