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Salted Soured Pickled Rye


It started off as a friendly trade. Pickles for bread: a barter between Carissa and “Randy the pickle guy,” with whom she shared a neighboring stand at a farmer’s market in Southampton nearly a decade ago. So, she began hand milling local rye and adding a rye sourdough starter cultivated by a fisherman friend. Carissa combined North Fork pickles and rye flour to conceive what’s become her most beloved bread. One that bears a soft chestnut hue suggestive of its wholesomeness, with a symphony of brown, malty flavors coaxed out from its 20-year-old starter and 36-hour ferment and capped with a toasted caraway crust to further accentuate its complexity.

While this distinct bread can easily stand on its own toasted and spread with butter or olive oil, try it as an open-faced tartine, with soft feta cheese, smashed avocado, and an egg. 

Each order includes two loaves. 

Orders will be shipped via UPS every Thursday for Friday delivery. Orders should be placed by noon Wednesday to ensure shipment for that week.

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