Our Cinnamon Roll Focaccia starts with the same naturally fermented base. Made with flour, water, salt, and extra virgin olive oil, the dough undergoes a long sourdough fermentation for deeper flavor, improved digestibility, and a soft, airy crumb.

After bulk fermentation, we fold in our blend of cinnamon, butter, and sugar and allow it to rest overnight. The next day, it’s baked until golden and finished with a light glaze made from powdered sugar, oat milk, and vanilla.

The result: a cinnamon roll that meets artisanal sourdough focaccia — rich, complex, not overly sweet, and most important of all, good for your gut.

The entire loaf weighs around 1.1kg, so feel free to share the love or freeze the leftovers.