Sprouted multigrain sourdough
A slow, fully natural 5-day process brings this wholesome loaf to life. We begin with a raisin fermentation starter — no added yeast — allowing the wild, naturally occurring yeast on the raisins to gently leaven the dough. Sprouted grains add depth, flavor, and nutrition, creating a hearty loaf with a tender crumb and subtle sweetness. Perfect toasted in the morning, paired with cheese, or enjoyed simply with good butter
Café Ficelle · Ventura, CAAllergens
No allergens are listed for this dish. That doesn't mean it has none.
We haven't checked any of this with the restaurant. Recipes change and kitchens share equipment, so a dish with nothing listed can still contain allergens. If you have an allergy, ask the staff before you order. How we read menus
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