A one-woman, one-oven operation making slow-fermented sourdough with local flour, a 6-month-old starter named Allie Kat, and a healthy distrust of instant yeast. Baked Saturdays only — good bread, like good puns, takes time.
Every loaf starts three days before you eat it: mix, ferment overnight while the rest of us sleep (Allie Kat does not), shape, cold-proof, then into a screaming hot oven. No commercial yeast, no dough conditioners, no shortcuts — just flour, water, salt, time, and mild obsession.
Baked out of a home kitchen in the neighborhood, in batches small enough that every loaf gets actual attention instead of getting shoved through a commercial line. Usually 15–20 loaves a week, and they go fast — order ahead if you want a slice of the action. (See what we did there.)
Pickup is Saturdays, 9–11am, right from our front porch. Miss the window and you'll just have to think about it all week. Local delivery may be available for bigger orders — just ask.
Fill in your details and we'll confirm before your loaf even finishes proofing.
Pick your loaves and bagels like you mean it. The + and − buttons do the math for you.
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Show up 9–11am, grab your loaf, go be happy. Payment via Venmo, Zelle, or cash at pickup.
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