March 21, 2026news
From Kitchen to Market: Our Journey
It all started with a single jar of sourdough starter and a deep curiosity about bread.
Five years ago, what began as weekend experiments in a small apartment kitchen quickly became an obsession. Friends and family couldn't get enough, and word spread through the neighborhood.
The first farmers market was terrifying - we baked 20 loaves and prayed someone would buy them. They sold out in 45 minutes.
Today, we bake over 500 loaves per week and can be found at multiple markets across the city. But the heart of our operation remains the same: real ingredients, patient fermentation, and bread made with genuine love.
Thank you for being part of this journey.
Five years ago, what began as weekend experiments in a small apartment kitchen quickly became an obsession. Friends and family couldn't get enough, and word spread through the neighborhood.
The first farmers market was terrifying - we baked 20 loaves and prayed someone would buy them. They sold out in 45 minutes.
Today, we bake over 500 loaves per week and can be found at multiple markets across the city. But the heart of our operation remains the same: real ingredients, patient fermentation, and bread made with genuine love.
Thank you for being part of this journey.