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ALL ORGANIC & VEGAN INGREDIENTS!
Baked fresh every Friday and Sunday morning
for pickup at the Venice Love Shack from 12 noon-7pm.
Classic White Sourdough
$15
Seeded Whole Wheat Sourdough
$15
Dark Rye Sourdough
$10
Ingredients: organic unbleached hard red winter wheat flour, filtered water, sea salt.
Mixed by hand and fermented for 72 hours.
Baked in a cast iron dutch-oven.
Classic white sourdough is the crowd-favorite.
A crunchy crust encloses
a creamy, custardy, bubbly, chewy, glossy crumb.
Substantial yet fluffy.
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Ingredients: organic unbleached whole hard red winter wheat flour, filtered water, organic sunflower seeds, organic pumpkin seeds, organic sesame seeds, organic poppy seeds, organic flax seeds, sea salt.
Mixed by hand and fermented for 72 hours.
Baked in a cast iron dutch-oven.
Tender, flavorful, hearty, nutritious, and filling.
With sunflower seeds inside,
and sesame, poppy, flax, and pumpkin seeds
on the crust.
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Ingredients: organic whole dark rye flour,
filtered water, sea salt.
Mixed by hand and fermented for 72 hours.
Baked in a cast iron loaf pan.
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An old world style bread.
Dense and dark and chewy.
Intense sour flavor and slightly moist.
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Extremely flavorful and extremely nutritious.
Sultry.
Sesame Loaf
$15
Classic White Sourdough covered in sesame seeds
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Sourdough Flatbread
$8
Fermented extra long and dusted with za'atar.
Super simple and versatile.
Rip off a chunk and dip in hummus,
eat with salad, or just snack!
Sesame Ring
$8
Just like a flatbread, but with a big hole in the middle and covered in sesame seeds.
Vegan Sourdough Cinnamon Rolls
$10 for a 3-roll pack
Vegan Sourdough Croissant
$5 each
Aromatic, soft, warm, fluffy, and not too sweet.
Partially whole wheat, with olive oil in the dough;
and Miyoko's* Vegan Butter, cane sugar, and cinnamon in the filling.
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*CONTAINS NUTS:
Miyoko's vegan butter has cashews in it!!!!
Layers on Layers.
Crispy, chewy, buttery (Miyoko's*!).
It's a croissant. But it's vegan.
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*CONTAINS NUTS:
Miyoko's vegan butter has cashews in it!!!!
GODDESS SAUCES
All Organic, Raw, and Vegan
Grab-and-go to a picnic or gathering.
Perfect with all of my breads.
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Purple Sauerkraut
$10/16oz jar
Ingredients:
organic purple cabbage, salt, time.
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Green Herbal Tahini
$8/8oz jar
Ingredients:
Tahini, cilantro, parsley, dill, mint,
lemon juice, water, fresh garlic, and salt
Basil Pesto
$8/8oz jar
Ingredients:
Basil, extra virgin olive oil, lemon juice, pumpkin seeds, nutritional yeast, and salt
Cilantro-Jalapeño Pesto
$8/8oz jar
Ingredients:
Cilantro, jalapeños, extra virgin olive oil, lemon juice, garlic, and salt
Cottage Bakery in Venice, CA
Class A Cottage Food Operator LA19E190001
All of my breads and baked goods are handmade by me with only organic and vegan ingredients and painstaking love and care.
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I am a perfectionist who has poured my deep desire for mastery and fine craftsmanship into sourdough bread-baking.
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I am passionate about food: its beauty, its history, its production, its nutrition, its mystical aspects.
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Bread is an ancient food and made the ancient way it is very healthy.
I ferment my dough for 72 hours. The health benefits of fermentation are unequivocal.
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A couple years ago, I got horribly injured in a surfing accident. I suddenly couldn't do any physical activity, which was a huge lifestyle change for me. A few months prior, I had visited a friend who was making sourdough, and I left with a fascination for fermentation. While I was healing, I made my own sourdough starter and baked bread for my friends and roommates.
Making bread is so fun and creative, and it brings so much joy to the people around me, that I became obsessed and wanted to master the art. After a while, people encouraged me to offer my bread to the wider community.
One thing led to another, and with a lot of help from my partner Udi, I started setting up with my bread at a table once a week at the Love Shack. Mostly through word of mouth and walk-ins, I slowly expanded to now.
My sourdough practice is rooted in a deep love for food, nourishing my soul family, and expressing love and joy.
It's been a beautiful journey so far, and I'm excited to see where it goes.
xoxo
Camilla