Story Time
My name is Josh Fairbanks, and I’m a baker in Portland, Oregon. Each loaf of bread I bake is leavened with a freshly milled sourdough starter, shaped by hand and, after a 20 hour cold overnight fermentation, baked fresh each Monday before being bagged and picked up within a couple of hours of baking.
Photographs by Quinna Hadley
The Bread
Trained at San Francisco’s Tartine Bakery, I bake bold, naturally leavened bread using grains mostly grown and milled in the Pacific Northwest. Current bread offerings include rustic country and a rotating baker’s choice loaf. Check the FAQ for a more detailed layout of purchasing options!
Honey Bagels
These bagels are a meeting point of artisanal bread and nostalgic bagels. The bagels are made using flour grown and milled in California, Oregon, and Washington, fermented for over 24 hours, and baked hot to create a crunchy crust with an airy, tender interior with the distinctive bagel chew.