We are the exclusive coffee supplier for the coffee bar at Lumber + Salt in Jamesport on the North Fork of Long Island, NY. Enjoy hot and cold espresso drinks here or take home a bag of our roasted coffee beans. We supply our bagged coffee beans for purchase at Sang Lee Farms (an organic roast is coming soon), Lombardi’s Love Lane Market, Southold General and on our website.

Our complete list of where to buy is here.

Our business started during the pandemic as a preorder operation focused on sourdough and roasted coffee beans with contactless pick-up on our front porch in Jamesport. We are not currently baking sourdough.

Sourdough is artisan bread made from flour, water, salt and naturally occurring wild yeast to help it rise instead of store bought yeast. We mix the wild yeast starter with flour and water, let it rest overnight in the refrigerator, then hand shape it into individuals loaves, put them back into the refrigerator and bake. The dough slow ferments for a total of 48 hours before becoming bread.

In bread making, fermentation is the process where yeast consume the flour and water mixture. A by product is carbon dioxide bubbles which make the bread rise. The benefits of sourdough fermentation are explained by Sandor Ellix Katz of the Art of Fermentation, “Natural leavening with wild fermentation is slower. The bacteria in the mixed culture get a chance to break down the hard-to-digest gluten, liberate minerals, and add B vitamins. The lactic acid and other metabolic by-products of fermenting organisms contribute complex sour flavors and enable the bread to keep longer.”

We got our starter in 2015 from our favorite neighborhood bakery, Seawolf in Seattle. Ana gave it to Brett for an anniversary gift. The bakery wouldn’t let Ana pay for it, so we pay it forward and give starter to those who ask. Our starter, is nicknamed The Baby, as in ‘Did you feed The Baby?’ ‘Did you bring The Baby?’ The Baby is at least seven years old, probably older. The Baby is a wild yeast starter - a culture made from yeast that occur naturally in the air all around us - and we feed it with flour and water every day.

“Yeast is a microorganism that lives in the air. There are yeasts in the air all around us, and making a sourdough is a way of bottling them.” -Homemade sourdough by Jane Mason

All of our flour suppliers use regenerative and organic farming methods. All but one of the flours is certified organic. The one that is not certified organic comes from Castle Valley Mill Stone Ground in PA. Their flour is stone ground and uses no preservatives other than refrigeration. Why are their flours not certified organic? Many of the local farmers that they work with do not have the time or resources to pursue certification. Instead they rely on mills like Castle Valley to know their farmers and be discerning about who they work with. Castle Valley’s mission is to supply high quality grain and they ensure that none is GMO, treated with roundup or other chemical herbicides and most importantly, that it is grown with organic practices.

We source our coffee beans from the supply chain of green coffee beans that is available to a business our size. Our aim is to consistently roast with fair trade, organic beans, and we source beans with these certifications as often as possible.

We recommend placing our sourdough bread cut-side down on a wooden cutting board. It’s alive and it needs to breathe. There is a delicate balance between giving it too much air, which is drying, and smothering it with a covering, which traps in moisture and makes it soggy. The crust alone keeps the inside balanced, so simply placing the open side against a natural surface (wood) will keep bread fresh for 3-4 days. Cover with a cloth if you would like, never plastic.

We have a Home Processing license from the New York State Department of Agriculture and Markets, and we are fully insured.

Our breads contain gluten (wheat) and our cinnamon rolls have dairy. Our products are produced in a kitchen that handles nuts, dairy, soy, seafood and other common allergens.