From our kitchen
House recipes worth baking more than once.
These are the bakes we return to, adjust, scribble notes about, and serve at home. Each recipe includes the numbers, the method, and the practical details we want nearby on baking day.
The Casa Dos Osos House Sourdough Loaf
My flexible house dough: bake it as a Dutch-oven artisan loaf, a soft-sided sandwich loaf, or two small café loaves.
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Honey Oat Sandwich Loaf
A softly sweet, oat-studded pan loaf with enough whole wheat for character and a crumb built for toast and sandwiches.
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Cinnamon Raisin Sourdough Loaf
A warmly spiced raisin loaf made for toast, queso crema, and unapologetically generous drizzles of honey.
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Chocolate Cherry Sourdough Loaf
A lightly enriched chocolate sourdough packed with dried cherries and dark chocolate chunks—dessert-adjacent, but still unmistakably bread.
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Herby Ricotta Sourdough-Discard Scones
Tender, peppery discard scones layered with cold butter, herby ricotta, and plenty of cheese—deeply savory and best eaten warm.
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