The Country Loaf returns with a first-for-us blend of Emmer and Spelt, plus a note for the bread nerds on how we dial in hydration.

We're launching a brand-new Roasted Garlic Sourdough Bread, made with Kamut flour, roasted garlic, and a house-infused garlic oil, and introducing half loaves of our Honey Oat Sandwich Loaf.

Our first Lafayette Farmers Market of the season is in the books, and we've added Cranberry-Pecan Sourdough Granola, made with local honey from Flower Street Farm, to the menu.

We're one week out from opening day at the Lafayette Farmers Market (Sunday, May 3). Here's what to expect as we balance Saturday home pickups with Sunday market season.