Westfield, New Jersey · Pre-order only
Bread made slowly.
Shared with purpose.
Naturally leavened sourdough made with organic whole grains, long fermentation, and a mission to put nourishing bread within reach.
Live bake snapshot
What’s still on the rack.
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The bread
Two loaves.
Nothing unnecessary.
Each weekly bake stays intentionally focused so every loaf gets the time and attention it deserves.

01 / Classic
Classic Country
A deeply caramelized everyday loaf with a tender, open crumb and the grain-forward flavor of long fermentation.

02 / Seeded
Super Seed
The same naturally leavened base wrapped in a toasted seed crust for extra crunch, aroma, and staying power.
Bread on a mission
A better loaf can help build a stronger table.
Biga Sourdough is made in partnership with FUMC Westfield. Every bake supports a community-centered model rooted in good grain, honest craft, and feeding hope close to home.
Fresh grain carries flavor that commodity flour leaves behind.
The process
Flour, water, salt—and enough time.
- 01
Mill
Whole grains are milled close to the bake for aroma, color, and character.
- 02
Build
Natural levain raises the dough without commercial yeast.
- 03
Ferment
Long fermentation develops flavor, structure, and keeping quality.
- 04
Bake
Each loaf gets a full crust and a moist, satisfying interior.
This week’s bake
See something you want?
Choose your loaf on the current FUMC Bread Ministry Zeffy page, complete your order, and pick it up at the FUMC Bread Shed.
Order on ZeffyPre-order only · Pickup details appear on Zeffy