Bread
that keeps its
own time.
An artisan kitchen of naturally leavened sourdough, hand-laminated pastries, comforting Sunday soups, and small-batch artisan meats — built on organic flour, wild yeast, and the patience to let things finish on their own schedule.
36hr
INGREDIENT LOAVES
100%
THE FOUR PILLARS
04
INGREDIENT LOAVES
★★★★★
"The crumb is gorgeous.
Tastes like the bread my
grandmother used to bring
home from a real bakery."
— MARIA K., SATURDAY
MARKET
Naturally Leavened
Wild Yeast Cultures
Hand-Shaped Loaves
Made the long way
on purpose.
FROM THE KITCHEN, 4:30AM
OUR STORY
CHAPTER ONE
A small kitchen, a
wild starter, and a
refusal to rush.
he Final Ryze began as most good things do — late nights,
rumpled aprons, and a stubborn belief that bread is
supposed to taste like something. Our starter was born
T
generations ago, in a small Italian kitchen outside of Chicago, it has been part of our family for 3 years.
We mill organic grain, mix simple doughs by hand, and cold-
ferment for 12 to 24 hours so the flavor has time to actually
develop. Our pastries are laminated cold and slow. Our soups are simmered in small pots, never rushed.
What you take home was made, in the truest sense, on purpose — by people who care that you eat well.
— Cameron Truhn
BAKER &
FOUNDER
THE FOUR PILLARS
WHAT WE STAND ON
Old methods.
Honest food.
Everything that leaves our kitchen passes through the
same four filters. They aren't marketing. They're how we
decide whether the dough goes in the oven, whether the
soup gets ladled, whether the loaf goes home with you.
01.
Organic Grain
Premium organic wheat, rye,
and heritage varieties from regional
growers we know by name. Nothing
bleached, nothing enriched, nothing
extra.
02.
Wild Yeast
A live starter — fed daily, never
freeze-dried — does all our
leavening. The reward is that
distinctly sour, complex, deeply
digestible loaf you simply cannot
fake with commercial yeast.
03.
Slow Time
Twelve to twenty-four hours of
cold fermentation. Twelve hours of
careful lamination. Time is the
ingredient most bakeries skip — we
don't.
04.
Honest Hands
Every loaf is shaped by hand. Every
pastry, folded by hand. Every soup,
stirred by hand. We are a kitchen,
not a factory — and that is the
entire point.
Quick Add
Plain Loaf
$15
Classic plain white sourdough — no additions, pure artisan craft.
Blueberry Lemon Zest Loaf
$18
Sweet blueberry sourdough with lemon zest cream cheese
Cinnamon Roll
(4)
$05
Soft sourdough roll with cinnamon maple cream cheese frosting.
Doughnuts
(qt)
$03
Artisan sourdough doughnuts in two seasonal flavors — Apple Cider Cinnamon and Lemon Drop.
Brioche Rolls & Buns
$15
Heritage pork shoulder, cured 90 days with
black pepper and juniper. Sliced thin to
order.
Focaccia Pizza
$08
Sourdough focaccia topped with prosciutto, fresh herbs, and melted cheese — baked to golden perfection.
NY-Style Sourdough Bagels
$04
Classic New York style sourdough bagels, boiled and baked fresh. Available in Plain, Cheddar Jalapeño, Onion, or Everything.
Focaccia Bread
$17
Thick, pillowy sourdough focaccia topped with fresh rosemary and Parmigiano Reggiano.
THIS WEEK AT THE BENCH
LIMITED QUANTITIES
Pre-order this week's
bake.
Sourdough Artisan Loaf
Specialty Offerings
Pastry’s and Sweets
THIS WEEK'S BAKE
APRIL 28 – MAY 4
What's coming
out of the oven.
We bake twice a week and only what we know we can do well.
Bake days are Wednesday and Friday. Loaves can be reserved and paid for the day before each bake — Tuesday for Wednesday’s bake, Thursday for Friday’s — and are available while supplies last.
Special orders are something separate: place yours by Monday at 6 PM, and we’ll schedule a pickup time with you then.
Mon
APR 28
Resting day
Tue
APR 29
Mix begins
Pre-orders close 8pm
Wed
APR 30
Country Loaf
Seeded Multigrain
Garden Focaccia
Morning Buns
Thu
MAY 1
Cure & ferment
Fri
MAY 2
Lamination
Pre-orders close 8pm
Sat
MAY 3
Country Loaf
Butter Croissants
Sunday Soup
Sun
MAY 4
Soup pickup
Family table
THE BAKERY
Bread Pastry.
Specialty Offerings.
Three tables under one roof
AS MENTIONED IN
LOCAL EATS
The Crumb Quarterly
FARM & FIRE
Saturday Magazine
PROVISIONS
The Sunday Table
FAQ
THINGS PEOPLE ASK
Pickup,
orders,
ingredients.
Anything we missed below — text us, email us, or stop by the market. We're a tiny team and we read every message ourselves.
Submit your order by the cut off time on the designated pre-order days. Once payment has been received and the order confirmed and pickup day and time will be assigned.
All items can be picked up from The Final Ryze bake studio on the day and time assigned at the time of purchase. The pickup address will be communicated in the pickup instructions.
Yes, true sourdough made from living yeast is not only easier on the stomach but has gut health benefits that our bodies need and have been accustomed to for centuries. Take a look at the health benefits section of our website.
Each loaf starts with three simple ingredients, organic King Arthur flour, purified water and sea salt. We make every attempt to use organic and natural ingredients when adding inclusions to our bread. Each bread bag will be labeled with a list of ingredients.
Fresh sourdough should be kept at room temperature and will last for up to 4 days if properly stored. keep your loaf in the provided bread bag with the top closed. If the bread has inclusions like cheese or meats, it is recommended to keep it refrigerated after slicing the bread for the first time. Many customers will store their bread in bees wax bread bags which can extend the life of the loaf. If you find yourself only eating a portion of the loaf and want to save the remainder for a later date, sourdough freezes very well. We recommend storing in a vacuumed sealed bag while freezing.
Yes, we are open to working with local vendors at wholesale prices, please send us an email if interested. We also bake for private and public events. If you have a request, please send us an email with the details.
THE RYZE LIST
WEEKLY DISPATCH
Get the menu
before it sells out.
One short email, every Sunday afternoon. The week's menu, what's coming out of the oven, and the occasional recipe or note from the kitchen. No spam, no marketing dance — just the bread.
Early menu access — 24 hours before public
Subscriber-only seasonal bakes
Cameron's notes from the bench
Free local delivery on your first order
VISIT US
COME SAY HI
The market table.
The kitchen door.
SATURDAY MARKET
The Church Street Farmers Market
Curry & 3rd · 8:00am – 1:00pm
WEDNESDAY
PICKUP
By appointment, from the kitchen
Pre-order required · We'll text the address
DIRECT
615 628 7099
Text is fastest. Cameron answers.
For wholesale, events, and longer notes
SOCIAL
Daily on Facebook, occasionally on Instagram
Saturdays at the
farmers market.
8AM – 1PM
RAIN OR SHINE
THE PROCESS
From grain
to your table.
Mill
01
BUILDING THE LEAVEN
The morning starts early, where my living starter is transformed into a leaven — the wild cultures working to raise the next batch. It rises and ripens over four to six hours until it peaks, full of life and ready to work.
02
BULK FERMENTATION
The ripe leaven is folded into organic flour and water, and fermentation begins. This bulk rise takes eight to twelve hours, paced entirely by the temperature of the room — no commercial yeast, no rushing it.
03
SHAPE & COLD FERMENT
Once the dough is fully fermented, each loaf is shaped by hand and set to rest in cold storage for twelve to twenty-four hours. This slow, cold fermentation is where flavor deepens and structure builds.
04
BAKING
After the cold ferment, each loaf is scored and baked in a commercial bread oven on stone baking surfaces — the stone draws out a deep, crackling crust and an even, open crumb. The finish to a process measured in days, not minutes.
ferment.
VISIT US
COME SAY HI
The market table.
The kitchen door.
SATURDAY MARKET
The Church Street Farmers Market
Curry & 3rd · 8:00am – 1:00pm
WEDNESDAY & FRIDAY
PICKUP
By appointment, from the kitchen
Pre-order required · We'll text the address
DIRECT
Text is fastest. Cameron answers.
For wholesale, events, and longer notes
SOCIAL
Daily on Facebook, occasionally on Instagram
Saturdays at the
farmers market.
8AM – 1PM
RAIN OR SHINE
