Each naturally leavened (sourdough) loaf is made with organic flours and long fermentations. Each loaf we make undergoes a slow, cold fermentation that develops flavor, strength, and nuance over time. Our breads emerge from the oven with caramelized crusts and the unmistakable depth that only time and patience can create.

At Della Fattoria , bread is not simply baked, it’s nurtured, slowly and attentively, using classic (and some ancient) methods, natural fermentation, and locally sourced flour. Each loaf begins with a wild starter and a commitment to Kathleen Weber’s time-honored process of long, cold fermentation. From our iconic Pain de Campagne to olive-studded loaves and golden Semolina and our signature Rosemary Meyer Lemon, every crust tells a story of hearth and heritage. Our bread anchors a meal, celebrates the land, and keeps our community fed in spirit as much as in body.