Our Story

It started with
one stubborn starter.

What began as a kitchen-counter hobby grew into something the whole neighborhood lines up for.

Every loaf begins days before it reaches your table — a long, slow cold ferment that builds the deep flavor and open, custardy crumb that fast bread never finds. We mill thoughtfully, salt generously, and bake in small batches so nothing sits around.

No two bakes are exactly alike, and that's the point. This is bread with a maker's hand in it — and usually a corgi underfoot.

— Kate