House Staple Naturally Leavened Bread $11.00
Heirloom Country Sourdough
Our signature 850g hearth loaf. 36-hour cold fermentation with organic stone-milled Sonora wheat.
Stone Hearth • 36h Wild Ferment
Wild Ferment Sourdough, Viennoiserie & Morning Espresso
Handcrafted before dawn using stone-milled regional grains, 36-hour cold wild fermentation, and European cultured butter. Fresh loaves out of the stone hearth every morning at 7:00 AM.
Identity-Preserved Grains Sonora & Yecora Rojo stone-milled
Isigny PDO Butter Cultured butter lamination
7:00 AM First Loaf Out of Hearth
36h Cold Fermentation
From The Stone Hearth
Today's Fresh Bake Schedule
We bake around the clock so you get warm loaves and viennoiserie timed to perfection. Loaves are limited to daily batch size.
Morning Batch
Country Sourdough & Seeded Loaves
Daily StapleBlistering hearth loaves straight from the stone deck oven. Crackling crust, open crumb, distinct fermented aroma.
Fresh Out of Oven
Country Sourdough & Seeded Loaves
Daily StapleBlistering hearth loaves straight from the deck oven. Crackling crust, open crumb, distinct fermented aroma.
Morning Batch
Viennoiserie & Morning Pastries
Morning RushButter croissants, pain au chocolat, cardamom morning buns, and double-baked almond swirls warm from the proof.
Mid-Morning
Hearth Baguettes & Epi Breads
Mid-MorningTraditional 24-hour poolish French baguettes with deep caramel blisters and pointed crisp ends.
Midday Warmth
Wild Rosemary Focaccia & Lunch Slices
Lunch BatchDimpled olive oil focaccia topped with heirloom cherry tomatoes, roasted garlic, flaky sea salt, and fresh herbs.
Afternoon Batch
Rustic Fruit Tarts & Afternoon Bakes
Sweet TreatSeasonal fruit galettes, Basque burnt cheesecakes, and chocolate hazelnut babka loaves.
Morning Showcase
Featured Signature Bakes
From open-crumb sourdoughs to buttery multi-layered viennoiserie, crafted daily from scratch.
House Staple House Staple Naturally Leavened Bread $11.00
Heirloom Country Sourdough
Our signature 850g hearth loaf. 36-hour cold fermentation with organic stone-milled Sonora and Yecora Rojo wheat.
Bestseller Laminated Viennoiserie $5.25
Isigny Butter Croissant
27 delicate flaky layers made with Normandy PDO cultured butter. Crisp honey honeycomb interior.
Fan Favorite Morning Pastry $5.75
Cardamom Morning Bun
Twisted sourdough brioche dough infused with freshly cracked green cardamom, pearl sugar, and butter glaze.
Warm at 11:30 AM Savory Hearth $7.50
Heirloom Tomato & Garlic Focaccia
High-hydration focaccia baked in cast iron with cold-pressed olive oil, confit garlic cloves, and fresh rosemary.
Slice / Whole Pastry & Tart $8.00
Basque Burnt Vanilla Cheesecake
Caramelized charred exterior with a silky center scented with real Tahitian vanilla bean and sea salt.
Pre-order 72h Custom Cake From $68.00
Valrhona Chocolate Drip Celebration Cake
Three layers of Dutch cocoa sponge, rich 70% dark chocolate ganache drip, and whipped vanilla buttercream.
The Grain & Ferment Manifesto
Slow bread that honors the miller, the farmer, and the hearth.
We believe true bread requires only four humble ingredients: organic stone-ground grain, pure filtered water, sea salt, and a wild levain starter nurtured since 2014.
Commercial bakeries often rush dough in two hours with synthetic improvers, conditioners, and commercial yeast. At Fournée, every loaf rests for 36 to 48 hours in our cold fermentation rooms.
This extended wild fermentation develops rich lactic sweetness, deep caramelized crusts, and an open custardy crumb structure from stone-milled Sonora and Yecora Rojo grains.
100% Naturally Leavened
No commercial yeast. Every loaf rises from our wild starter culture.
100% Naturally Leavened
No commercial yeast or dough conditioners. Every loaf rises from our wild starter culture.
Stone-Milled Regional Grains
We source identity-preserved wheats directly from sustainable regional millers and farmers.
36-Hour Cold Ferment
Long, slow fermentation develops deep complex flavors, blistered crusts, and an open custard crumb.
Zero Waste Community Hearth
Surplus loaves are shared with local community food initiatives; kitchen scraps are composted.
36h Cold Wild Fermentation
Fournée Loaf Club
Never miss a weekend bake. Join our weekly bread box.
Guaranteed fresh loaves reserved every Saturday or Sunday morning. Includes 2 signature hearth loaves, 2 specialty pastries, and monthly tasting notes.
✓ Skip the morning line
✓ 10% off all espresso & pantry items
✓ Pause or cancel anytime
Community & Regulars
Loved by Bread Purists & Morning Commuters
Kind words from our neighborhood community and morning regulars who make our hearth part of their daily routine.
★★★★★
The country loaf here has the best blistered crust in Southern California. The cardamom morning bun is pure heaven.
★★★★★
“The country loaf here has the best blistered crust in the neighborhood. You can hear the bread crackle as it cools on the counter. The cardamom morning bun is pure heaven.”
★★★★★
“We ordered our celebration cake from Fournée and our guests are still talking about the pistachio lemon curd combination. It was stunningly decorated and tasted even better.”
★★★★★
“There is a deep respect for fermentation and grain here. The croissants shatter into hundreds of buttery flakes and the crumb on the country loaf is unmatched.”
★★★★★
“Getting up early on a Sunday morning just to stand in line for their hot focaccia and fresh loaves is now my favorite weekend ritual.”
Wholesale & Private Orders
Fresh Bread & Pastry for Your Restaurant, Event or Café
We supply artisan loaves, brioche burger buns, and catering pastry boxes to premier dining rooms and gatherings across the city.
