Boulted Bread Stone-Milled Sourdough

The team at Boulted Bread mills their own organic wheat on premises at Dupont Circle, producing a naturally leavened sourdough with a deep crust and open crumb. The loaf has been described by national bread writers as among the best in the Southeast. The flavour is distinctly wheaty with mild acidity from the long fermentation; the crust is substantial. A whole loaf is $10-12; sold out by mid-morning on weekends.

Where to eat boulted bread stone-milled sourdough

Boulted Bread Stone-Milled Sourdough in Raleigh

Featured by TableJourney as a signature dish of Raleigh. See the Raleigh signature dishes guide for the canonical version.

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