Real sourdough that starts with one question, what will this do to your gut, and works back to flavor. Long-fermented from flour, water, salt and time, so deep you'll eat it warm with nothing on it.
Dark, deep, a little tangy. The loaf with character.
Real bread feel, no wheat. Soft crumb, golden crust.
Soft middle, crisp edge, flaky salt. Set of 4.
Craggy golden top, flaky middle. Frozen butter, cold discard.
Most people who feel heavy after bread aren't reacting to gluten. They're reacting to how fast it's made. Our 24–36 hour wild ferment breaks down the fructans (FODMAPs) and the ATI proteins that trigger most of the discomfort people blame on wheat.
Same grain. Different clock.
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In America, real food has quietly become the exception, and bread is where it shows most. Most of it is rushed, processed beyond recognition, and nobody stops to ask what it does to your body. That is the whole reason Lagomberry exists.
We do not believe in compromise. Compromise is when everyone loses. So we take the slow road: real flour, wild fermentation, and the patience most bakeries gave up long ago. In Swedish, lagom means not too much, not too little, the balance point. Slowness is not falling behind. It is how you catch the good moments: the sun, the quiet morning, the first bite with your eyes closed.
Every loaf is still shaped by hand by Lorraine, here in New Windsor, New York. Buy one and you are not feeding a corporation. You are backing real people who care what ends up on your table, people you could actually meet.
For more than twenty years, Don Lewis has been bringing grain back to the Hudson Valley, an industry that sat dormant for generations. On Wild Hive Farm in Clinton Corners, he grows heritage grain and stone-mills it fresh, the slow traditional way.
That fresh, local, stone-milled flour is the whole foundation of our bread. Buy a loaf and that money stays here in New York, with the people who grew and milled your food.
That is the whole idea: food made by people who give a damn, people you could meet.
Order online any time through Sunday.
Monday we prep, then bake to order Tuesday to Friday.
Ready Tuesday to Friday: free pickup at our farm stand, or local delivery within about 15 miles.
3155 Route 9W, New Windsor →Most of what we bake is made to order. The farm stand is the other way in — self-serve, outside, and you do not need to have ordered anything.
Yellow is a bake day. The rest is whatever we have.
Supermarket "sourdough" is mixed with commercial yeast, rushed through a few hours of proofing, and propped up with additives. It looks the part, but it sits heavy, tastes flat, and leaves you bloated by afternoon. Fake bread can't give you the one thing real bread is for: pleasure that loves you back.
If you can't read the back label, don't buy it.
Real bread is three or four ingredients. Everything else on a supermarket label is there to fake what time is supposed to do.
The front promises three ingredients. The back tells the truth.
Front: “flour, water, salt. No preservatives.”
Back: enriched flour, wheat gluten, malted barley, yeast.
Flour, water, rye, sea salt, wild starter. The front and the back tell the same story.
We mill from local New York grain, stone-ground and used fresh. Fresh flour keeps its living nutrients and the gentle, digestible gluten your body actually handles well.
Most industrial bread runs on flour that's been sitting for months. That mystery flour is often what's really behind the discomfort people blame on bread. Long fermentation finishes the job, breaking down gluten and starch before they ever reach you.
Our whole-grain flagship. 100% stone-milled local rye with sprouted rye berries baked whole into the crumb. Nothing sifted out, no wheat, no molasses.
Dark, deep, a little tangy. The loaf with character.
Soft, everyday flagship. Crackly crust, airy crumb that catches butter just right.
The same slow-fermented sourdough, folded through with soaked raisins and a ribbon of cinnamon in every slice. Toasts like a treat, sits like real bread.
The crackle, the soft open crumb, the warm-from-the-oven smell. All of it, made gluten friendly for the people who thought they had to give bread up. Naturally leavened, golden crust, no gummy supermarket shortcut.
Almost half the bag is fruit and nuts, so the sweetness comes from raisins rather than sugar. Eight hours of slow ferment give them depth and leave them easy to eat. Dense, chewy, and impossible to stop at one.
24-hour ferment, shelf-stable vanilla frosting. No palm oil, no glaze flood.
Soft middle, crisp edge, flaky salt. The cookie that stops conversation.
Craggy golden top, flaky middle. Frozen butter folded into cold discard dough.
Prefer to grab a loaf in person? You'll also find Lagomberry at these local shops & cafés.
Slow fermentation breaks down the fructans and the fast, low-quality gluten that upset small stomachs. No commercial yeast, no preservatives, just bread their bodies actually handle.
This is bread as something you pass down: real food, real pleasure, and a healthier rhythm your kids grow up thinking is simply normal.