The Country Miche

The Country Miche is inspired by Apollonia Poilâne’s recipe for making Poilâne’s legendary loaf at home. The recipe has been adapted for our locally grown organic wheat. At approximately 97% extraction, we are leaving almost nothing behind. By milling our Methven Grown organic wheat ourselves and keeping the bran and germ intact, we’re creating a loaf with maximum nutrient density.

This isn’t “white bread” in a fancy shape. It’s a 2kg unit of mountain fuel. The crust is a mahogany armor designed to protect the interior for days, making it the ideal provision for Te Araroa trampers, hungry school kids, or anyone needing a loaf that lasts the week. It’s the result of nine years of sourdough iteration, finally home in the Alps.

Note: This is a placeholder blog post.

Great Grans Rye

Every baker has a “Legacy” recipe. Ours is the Great Gran’s Rye. While the Methven Miche is built for the trail, this is built for the table. It’s a sweet deli-style rye enriched with dark molasses and spiked with caraway seeds.

It’s the “comfort food” of our provisioning lineup—dark, aromatic, and soft enough for a Reuben but sturdy enough for a Methven frost. We’ve kept the traditional flavor profile but refactored the process using our sourdough starter for a deeper, more complex tang. It’s a bit of nostalgia, precisely reckoned.

Note: This is a placeholder blog post.

Tourte de Seigle

Most rye flour travels thousands of miles before it hits a bowl. Our latest bake features Amilo Rye, grown right here in the Methven soil. For this Tourte de Seigle, we’ve pushed the hydration to the limit to handle the thirsty, stone-milled local grain.

The result is a 100% rye build: earthy, slightly floral, decently sour, and incredibly dense.

Note – this is a Placeholder Blog Post.