Farrell Family Bread

An artisan bakery specializing in naturally leavened sourdough, rye, and whole-grain breads baked in small batches with Oklahoma-milled flour. The shop is tiny — a counter, a chalkboard menu, and a bread rack that empties by noon on Saturdays. The tartine loaf is the signature: crackling crust, open crumb, and a tangy depth that reveals how much time the dough has been given. They also make seasonal pastries — cardamom buns in fall, fruit danishes in summer — that merit their own pilgrimage.