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Crispy outside, airy inside—ready in minutes. Our Bake-at-Home Sourdough Ciabattas are the same rolls we make in our bakery, par-baked so you can finish them hot in your own oven. Each set includes 4 ciabattas (≈180 g / 6 oz each). 

What makes them special

• Fresh-milled organic einkorn: We mill einkorn in-house for peak aroma and a naturally nutty, slightly sweet flavor that sets these ciabattas apart.
• Naturally leavened sourdough: Wild starter and long, slow fermentation (24–72 hours) for better flavor and texture—no commercial yeast.
• All organic ingredients: Ancient grains + simple, clean inputs.
• Small-batch craft: Hand-made, hand-shaped; par-baked for your oven finish.

How to bake (finish at home)

1. Preheat oven to 475°F (246°C).
2. Unwrap a ciabatta.
3. Bake on a preheated sheet/stone for 5–10 minutes, until the crust is deep golden and the interior is steamy.
4. Rest 2–3 minutes; slice and serve.

Serving ideas: Breakfast sandwiches, caprese with basil & tomato, grilled chicken or tuna salad, soup side, quick garlic bread.

Ingredients & allergens

Ingredients: Organic American Einkorn, Organic Hard White Wheat, Organic Hard Red Wheat, Spring Water, Sea Salt.

Allergens: Contains wheat (gluten). Not suitable for celiac disease.

Size, storage & freshness

• Set of 4; ~180 g (6 oz) each.
• Use within 2 days of delivery, or keep frozen up to 3 months. For best results, thaw 10 minutes before finishing the bake.
• Arrives par-baked (fully cooked inside); the final bake crispens the crust and revives bakery-fresh aroma.

FAQ — Bake-at-Home Sourdough Ciabattas (Einkorn)

1) Are these ciabattas par-baked?

Yes. They’re fully cooked inside and par-baked so you can finish the crust at home for a just-baked result.

2) Can I bake from frozen?

Best results: thaw ~10 minutes on the counter, then bake. From frozen is fine—add 2–3 minutes to the finish time.

3) What’s the bake time and temperature?

475°F (246°C) for 5–10 minutes on a preheated sheet/stone until edges are golden and the interior is steamy. Rest 2–3 minutes before slicing.

4) Stone, steel, sheet pan, or air fryer?

All work. A preheated stone/steel gives the crispiest bottom. Air fryer: 400–425°F for 4–7 minutes, checking early.

5) What makes these ciabattas different?

We use fresh-milled organic einkorn (an ancient grain) + 24–72h natural sourdough fermentation. No commercial yeast; small-batch, hand-shaped.

6) Do they taste “whole-wheat”?

Not bitter. Fresh-milled einkorn is nutty and slightly sweet, with an open, tender crumb after finishing the bake.

7) Are they organic and vegan?

Yes—all organic ingredients and vegan (no dairy/eggs). Ingredients: Organic American Einkorn, Organic Hard White Wheat, Organic Hard Red Wheat, Spring Water, Sea Salt.

8) Gluten/digestibility info?

They contain gluten and aren’t suitable for celiac disease. Many people with gluten-sensitivity can enjoy einkorn + sourdough, but tolerance varies.

9) How big is each ciabatta?

About 180 g / 6 oz each (hand-shaped; slight variation is normal). Sold as a set of 4.

10) How do I store them?

Keep frozen up to 3 months in an airtight bag. After finishing the bake, best the same day; leftovers keep 1–2 days in a sealed bag.

11) Any serving ideas?

Breakfast sandwiches, caprese, grilled chicken, tuna salad, soup side, or quick garlic bread with olive oil + garlic + parsley.