The 68-Hour Fermentation Dial
Drag the interactive timeline below to observe the biochemical transformations taking place across 68 hours inside our fermentation chambers.
Hour 00: The Autolyse
Stone-milled Hudson Valley flours meet spring water. Enzymatic proteolysis begins, naturally softening the gluten network without any mechanical kneading.
The 27-Layer Cold Lamination
We fold cultured French butter into cold yeast dough over three days. Butter sheets are maintained at 14°C to prevent melting, creating 27 microscopic alternating layers of fat and dough that explosively puff into airy flakiness when baked.
14-Year Mother Levain Culture
Fed twice daily with local stone-milled rye. Our culture harbors wild microorganisms indigenous to New York and San Francisco, developing delicate lactic sweetness and earthy depth without harsh vinegar sourness.