Westfield, New Jersey · Pre-order only

Real bread. Freshly milled. Shared with purpose.

Naturally leavened sourdough made with organic whole grains, long fermentation, and a mission to put nourishing bread within reach.

This week’s bake How the mission works

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Fresh-milled grain Long ferment FUMC Bread Shed pickup

Current Drop

Weekly bake dates announced soon.

Orders will open by weekly announcement. Pickup is pre-order only at the FUMC Bread Shed.

Go to order form

The Bread

Two loaves. No clutter.

For now, Biga is focused on two naturally leavened breads: a Classic Country loaf and a seeded loaf built for flavor, texture, and everyday eating.

Classic Country photo

$15 · Whole or sliced

Classic Country

A deeply fermented sourdough loaf with fresh-milled grain character, a burnished crust, and a tender, aromatic crumb.

Super Seed photo

$15 · Whole or sliced

Super Seed

Chia and flax inside the dough, with sunflower, sesame, and hemp seeds on the crust. Nutty, satisfying, and built like a meal.

The Mission

Bread belongs at every table.

Biga Sourdough is being developed as a mission of FUMC of Westfield. To comply with zoning requirements, payments are made to FUMC, and FUMC pays a fee for baking services.

The goal is simple: provide nourishing bread for those who can afford it and those who cannot. Your purchase helps support an impact-driven bread program rooted in dignity, craft, and community.

Customers pre-order weekly bread drops.

Payments are processed through FUMC.

The program supports access to nourishing bread.

The Grain

Farmers and millers are part of the loaf.

This section is intentionally easy to edit as grain partners rotate. Today’s featured miller is Janie’s Mill.

Current Miller

Janie’s Mill

Organic grains milled with care and traceability. This section can be updated whenever your grain sourcing changes.

Featured Grain

Organic whole grains

Rye, spelt, einkorn, and hard red spring wheat appear in the current bread program, depending on the bake.

Future

Farmer & miller profiles

As the program grows, this becomes a living library of grain, soil, milling, and regional food relationships.

The Process

Slow bread, made deliberately.

This is not convenience bread. It is mixed, fermented, shaped, and baked around flavor, digestibility, grain character, and keeping quality.

Mill

Fresh grain

Whole grains are milled close to the bake so the loaf carries more aroma, color, and character than commodity flour.

Build

Natural levain

The dough is leavened with a sourdough culture rather than commercial yeast, allowing acidity and flavor to develop gradually.

Ferment

Time does the work

Long fermentation supports flavor development, structure, keeping quality, and a more satisfying eating experience.

Bake

Crust, crumb, finish

Each loaf is baked for a full crust and a moist interior that holds up to toast, sandwiches, soup, butter, and nothing at all.

Weekly Drop

This week’s bake

Pre-order only. Pickup will be at FUMC of Westfield from the Bread Shed. Exact drop dates and pickup windows will be announced weekly.

Payment instructions are handled through the order form and FUMC program workflow.

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Coming Soon

Bread Club

Weekly or bi-weekly bread reservations, rotating grains, early access, and a steadier way to support the mission.