Flour and milk are cooked into a porridge called Tangzhong, which is folded into local organic milk. I emulsify butter like brioche and then wild leaven this comforting bread for easier digestion and improved flavor. The bread is designed to complement beautiful milk from Pittsford Farms Dairy, just like a Hokkaido version celebrates its own dairy.

*White Redeemer + Glenn Wheat Flour /// Small Valley Milling, Pennsylvania

*Baker’s Butter /// Kriemhild Dairy, New York

* Local Eggs /// Early Bird Farms Cooperative, New York

*Wild Leavened

Contains: Wheat, Eggs, Milk, Butter, Agave Syrup