This mecca of earthy-crunchy sourdough with an undying love for hearty grains now sits in a brand-new location on SE Belmont, a ways away from its eponymous volcano. Longtime employee Rebecca Tosdevin took over last year, and despite the change of scenery, the spirit of the place—and, we assume, its fermentation mothers—are well intact. The menu’s guiding question is, Can you sourdough that? Most of the extensive bread and pastry list benefits from the funk, especially those with backbone, like the sweet tangy chocolate babka, and the rough-and-tumble Einkorn wheat loaf. If you appreciate a nice zing, the chocolate croissant is like no other, but not for the faint of heart. If sourdoughification isn’t your jam, local grains take on the mantle, like rye in the brownies (totally works) and buckwheat in the chocolate chip cookies (not so much).