Local Maker Spotlight · This Month
The Harvest.
Artisan sourdough, baked locally in Canton and featured at select Café Floralia pop-ups.
The Story
From a home kitchen in Canton, to a table inside Floralia.
Alanna Whitney bakes small batch sourdough out of her kitchen in Canton, Georgia. Every loaf ferments for over 24 hours and is shaped and baked by hand the day you pick it up.
On select weekends she sets up a table inside Café Floralia with a hand lettered chalkboard menu and whatever came out of the oven that morning. No two weeks are exactly the same.
What's on the Table
This month's bakes.
Classic Sourdough
Crackling crust, open crumb, 24 hour fermented. The everyday loaf done right.
Jalapeño Cheddar
Sharp cheddar and fresh jalapeño folded into a 24 hour sourdough. A little spicy, hard to put down.
Honey Butter
A soft sourdough swirled with honey butter. Made for slow mornings and hot coffee.
Sourdough Chocolate Chip Cookies
Crispy edges, chewy center, real chocolate, made with sourdough discard. The best of both worlds.
How to Order
Reserve your loaves.
Bakes are limited each week. Place your order through The Harvest's order form and pick up at the next Café Floralia pop-up.
Order from The Harvest