California Sonora Wheat
Heirloom Soft WhiteHistoric soft white wheat with an exceptionally sweet, nutty aroma, high mineral retention, and extensible dough structure.
Hearth, Ferment & Grain
Old World Technique, Local Heirloom Grains
Founded in 2018 with a simple commitment: bake bread with time, patience, wild yeast, and flour that remembers where it came from.
The Mother Starter
A 12-year sourdough culture nurtured every morning at 4:00 AM.
Our wild sourdough culture—fondly known around the bakery as Old Mother Levain—began over twelve years ago in a small ceramic jar in Normandy. It contains a diverse colony of wild yeasts and friendly lactic acid bacteria that give our loaves their signature custardy open crumb and gentle lactic tang.
We feed her twice daily with a blend of identity-preserved California whole rye and unbleached stone-ground wheat. We never add commercial yeast, ascorbic acid, enzyme boosters, or dough conditioners. Every single loaf of bread we sell rises entirely from this single living culture.
When you eat a loaf of Fournée bread, you're tasting living microbiology, clean mountain water, and sunshine harvested by regional farmers.
2018 Hearth Established
36–48h Slow Cold Fermentation
100% Naturally Leavened (No Commercial Yeast)
Agricultural Transparency
The Grains in Our Hearth
We partner with independent organic grain farmers and regional millers who prioritize soil health and heritage grain revival.
Yecora Rojo Hard Red
High Protein Hard RedOrganically grown grain that provides the tensile dough strength, deep crust caramelization, and bold aroma in our country loaves.
Dark Mountain Rye
Whole Grain RyeStone-ground whole with 100% bran and germ. Rich in complex grain fiber and deep earthy flavor notes that power our Danish Rugbrød.
Organic Khorasan Grain
Ancient WheatAn ancient wheat variety with golden amber berries and a distinct buttery profile, stone-milled for our specialty weekend bakes.
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
Meet The Bakers
The Hands Behind the Hearth
From 4:00 AM dough mixes to morning pastry lamination, meet our craft baking and beverage team.
Founder & Head Baker
Julien Moreau
Dedicated artisan baker with over 15 years refining long cold wild fermentation and stone-milled sourdoughs.
Baker's Choice: Country Sourdough
Founder & Head Baker
Julien Moreau
Dedicated artisan baker with over 15 years refining long cold wild fermentation, deck-oven hearth bakes, and stone-milled heritage grains.
Baker's Choice: Country Sourdough (plain with good butter)
Head Pastry Chef & Cake Designer
Claire Sun-Hee Park
Experienced pastry artisan specializing in traditional French butter lamination, seasonal fruit compotes, and bespoke celebration cake styling.
Baker's Choice: Isigny Butter Croissant & Meyer Lemon Danish
Head Barista & Beverage Lead
Mateo Rivera
Specialty coffee enthusiast dedicated to dialed espresso extractions and botanical syrups that pair cleanly with morning sourdough.
Baker's Choice: Cardamom Morning Bun + Double Cortado
Community Hearth
Baking for Our Neighborhood
A neighborhood bakery is a communal anchor. We believe fresh bread should nourish and support our local community.
Community Loaf Donations: Surplus loaves and baguettes at the end of daily service are shared with local neighborhood food programs and community pantries.
Responsible Sourcing & Composting: Spent coffee grounds and organic kitchen prep scraps are diverted to regional composting facilities and community gardens.
