Create Wild Sourdough cultures (You are what you eat)

Calabacitas & Cotija

Sweet corn, zucchini, and cotija cheese on a blue corn sourdough flatbread, blistered and charred.

Carne Adovada Sourdough

Slow-cooked pork adovada, fire-roasted red chile, and sharp cheddar on a high-hydration sourdough base.

72-Hour Cold Fermentation

Our signature high-hydration dough undergoes a meticulous 72-hour cold fermentation, developing complex flavors and a gut-healthy structure. This slow process unlocks the true potential of native grains.

We integrate heirloom blue corn flour, adding a unique earthy sweetness and a distinct texture to our leopard-spotted crusts. It's a bridge between ancient traditions and modern culinary science.

Precision in Every Crust

72 hrs

Cold Ferment

85%

Dough Hydration

12

Annual Brackets

Submit your wildest regional sourdough experiments. If the community votes it up, we fire it up in the lab.