Freshly baked flatbread flavored with olive oil and sea salt.
All organic classic seeded levain loaf using the traditional French long fermentation method. It is made with a starter that Michael Gassen created in 1993 - before we even opened Noe Valley Bakery! Flax, pumpkin and sunflower seeds are mixed...
Noe Valley Bakery sour batard bread is a San Francisco treat!