Our Story
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Flour, water, salt — and 30 years of patience
It started in 1994 with a single wood-fired oven and my grandmother's rye recipe scribbled on the back of a flour bag. Three decades later we still mix by hand, ferment our sourdough for 36 hours, and bake every loaf fresh before the sun comes up. No shortcuts, no preservatives — just real bread, buttery croissants, and cakes worth driving across town for.
36hr
Sourdough ferment
5am
Fresh out the oven
100%
Locally milled flour