Häsi Original Wild-Fermented Sourdough

Häsi does not make shy bread.

The crust is dark, blistered and deeply caramelized.

The crumb is airy and chewy, with swirls of golden turmeric and soft blue-violet butterfly pea flower running through every loaf.

The house-milled blend of rye, spelt and khorasan brings more flavor and character than a standard white sourdough without making the loaf feel heavy.

It is beautiful enough for the table and good enough to eat over the sink.

Your loaf was baked the previous day and collected directly from Häsi the following morning. It is not damaged, rejected or second-rate. It is simply excellent bread that deserves to be eaten rather than wasted.

Yesterday’s bake. Saved for your table.

The way bread is made matters. Traditional sourdough fermentation gives naturally occurring yeasts and lactic acid bacteria time to work on the dough, while Häsi’s blend of wheat, rye, spelt and khorasan brings more depth than a standard single-flour loaf.

The heirloom turmeric and butterfly pea flower are more than what gives Häsi its signature yellow-and-blue swirl. Both are naturally rich in colorful plant compounds, adding another layer of character to a loaf already made with real grains, time and intention.

Toast with butter, eggs and flaky salt, heirloom tomatoes, avocado, ricotta and honey, sardines, sandwiches, tartines or a very serious grilled cheese.

Store wrapped or in a bread bag at room temperature. For longer storage, slice and freeze the loaf. Toast individual slices directly from frozen.

Founded by Matias Barang, Häsi began as a Los Angeles cottage bakery and grew through farmers markets, word of mouth and a loyal local following. Its Original loaf is wild fermented and made with organic grains, heirloom turmeric and butterfly pea flower.