From the pan dulce recipes passed down through our family to the wild starters we nurture daily, every bake at The Torres Bakery tells a story. We believe in the power of time and natural processes.
Our sourdough journey began with a simple desire: to create bread as it was meant to be, with only four ingredients: flour, water, sea salt, and our active wild starter. A 36-hour process yields unparalleled flavor.
Sourced from regional stone mills prioritizing grain flavor and soil health.
We partner with local farmers who cultivate heritage grains. This ensures exceptional taste and supports sustainable agricultural practices, bringing you the purest ingredients.
The Slow Fermentation Process
Feed the Starter
Mix and Fold
Cold Fermentation
Deck Oven Spring
Our wild yeast starter is fed daily, ensuring its vitality and unique flavor profile for every batch of dough.
Dough is mixed by hand, then gently folded over hours to develop strength and elasticity without harsh kneading.
A long, cool rest allows complex flavors to develop and the dough to become highly digestible.
Baked in our deck oven, each loaf achieves a dark, crisp crust and an open, airy crumb.
Taste the difference that tradition, time, and quality ingredients make. Our doors open early.