Clara Vance
Founder & Head Baker — Tending our wild sourdough starter since day one.
Bread & FermentationOur Heritage / Established 1994
Our Story & Craft
For over thirty years, Morrow & Grain has been dedicated to slow-fermented sourdough, organic local flours, and bringing people together over simple, honest bread.
Wild yeast,slow pace.
The Philosophy
36 Hours of Fermentation.
Every loaf we bake begins 36 hours before reaching the counter. We work exclusively with stone-ground heirloom wheat sourced from independent Hudson Valley mills, pure water, and our natural levain active since 1994.
By giving our dough time to naturally ferment, we achieve complex flavor, deep crust character, and bread that is easier to digest.
Behind the Ovens
Meet the Bakers
Crafting daily rituals for over three decades.
Julian Ross
Master Pastry Chef — Hand-laminating butter viennoiserie every morning.
Viennoiserie & Pastry
Samira Patel
Community Lead — Overseeing local farm sourcing and zero-food-waste donations.
Operations & Community