Flour: we use freshly milled, higher-protein bread flour that costs 3–4x the commodity flour in supermarket bread.
Time: each loaf takes 36 hours from mix to bake. Almost none of that is machine time — it's fermentation, shaping, and attention.
Labor: two hours of hands-on work per loaf, spread across the process. A skilled baker earning a real wage.
Energy: a wood-fired or convection oven at 500°F for 45 minutes per bake, plus the walk-in fridge running through the cold proof.
At $8, our margin on a loaf is thin. What you're buying is a real food economy, not a subsidized commodity product.