Slow bread
Our sourdough rests for 36 hours before it meets the oven. That’s where the flavor comes from.
Hill Country bread, baked before sunrise
Bread worth getting up early for.
Naturally leavened sourdough, fruit kolaches and seasonal pies, baked in small batches every morning. Come early — the kolaches go first.
Local flour
We mill part of every batch from Texas-grown wheat and use pecans from neighboring orchards.
Special orders
Pies, kolache trays and bread for gatherings, with two days’ notice.
A small bakehouse with a big oven
Caliche & Clover started as a Saturday market table and a borrowed oven. Today the bakehouse bakes six days a week for neighbors, cafés and anyone who follows the smell of bread down Main Street.
We keep the menu short so every loaf gets the attention it deserves.