Flour: stone-milled by a family mill about an hour up the road, ground to order.
Butter: from a three-generation dairy in the next county. Their cows go on grass in April, and the butter turns deep yellow by May.
Eggs: from two neighbors who each keep about 40 hens. They deliver on Fridays.
Fruit: from a nearby orchard for stone fruit and apples, and from a berry farm for strawberries and blueberries.
Sugar, salt, chocolate: these travel farther. We use organic cane sugar, French sea salt, and single-origin chocolate. Local isn't always possible, but transparent always is.
Every one of these relationships took years to build. That's why the loaf costs what it does — and why it tastes like it does.