On Friday of this week, Giustino will make a batch of Focaccia Rounds: 8-inch rounds of sourdough focaccia baked in a tin.

On Saturday, he will make Olive/Pistachio bread: oval-shaped loaves of sourdough semolina bread made with pistachios and Castelvetrano olives.

Bread will be available for pickup from 4-5pm in Church Hill on the day it is baked. (If you miss that window, your bread will be left in a cooler on our front porch until 9pm.) Pickup address will be provided during checkout.