A loaf from Blue Rabbit Bakehouse takes a minimum of 72 hours to make. If you've only ever grabbed bread off a grocery shelf, that number alone is reason to make a Saturday stop on Jefferson Highway.

Slow bread, on purpose

Blue Rabbit's sourdough is handmade and baked in a stone oven. The breads are naturally leavened with a mature starter and built on flour, salt and water, then given a long fermentation and a cold proof that runs 12 to 36 hours. The bakery says that process develops deeper flavor and makes the bread easier on the stomach.

For its Grainwright Series, Blue Rabbit fresh-mills ancient and heritage grains in-house, stone-grinding whole wheat berries on granite. Look for loaves made with Red Fife and Khorasan wheat.

What to put in your basket

The menu reads like a list of characters. Mary Kate is a 90% whole wheat country loaf ($12). Blackout ($14) is packed with dark cocoa, chocolate chunks and Bing cherries. Fat Cat ($14) brings basil pesto, sun-dried tomatoes and Parmesan, and Smokehouse ($12) folds in smoked Gouda, sharp cheddar and applewood bacon. There's even an Emotional Support Loaf ($10) made with Dutch cocoa and M&M's.

Sourdough English muffins come sweet and savory, like Iris with blueberries and lemon zest. Pair anything with the Mell Wanda Pimento Cheese Collection, named for the owner's mother and the table she kept. The lineup includes smoked Gouda and chipotle versions. Nut butters and balsamic vinegars are on the shelf, too.

When and where

The storefront is at 17301 Jefferson Highway and is open Saturdays from 9 a.m. to 5 p.m. Blue Rabbit also pops up at events around town and takes group orders for parties and office gatherings (a minimum applies; email bluerabbitbakehouse@gmail.com). The monthly menu is posted on its Instagram and Facebook pages, so check before you go.

Some weekends call for a fast breakfast. This one calls for bread that took three days to make.

Photo courtesy of Blue Rabbit Bakehouse.