Active Bracket
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.
The Science of Sourdough
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.
By the Numbers
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.