Bread, butter, and a little magic.

✦ Our story

A small bakery with a loud oven.

Anya started baking in her Somerville kitchen in 2018, selling sourdough loaves to neighbors through a Google spreadsheet. Six years later, the spreadsheet is gone — but the obsession with flour, water, salt and time is still the same.

We mill a portion of our flour in-house, use 72-hour cold fermentation on every loaf, and refuse to use anything we wouldn't feed our own kids. That's the whole recipe.

• 🌾
  Organic flour Sourced from a Vermont mill, never bleached or bromated.
• 🧈
  European butter Higher fat, slower browning, ridiculously good flavor.
• ⏱
  Slow fermentation 72 hours for sourdough. Your gut will thank you.