We're two sisters who bake sourdough in our home kitchen — the same one our mom bakes in. We mix by hand, let the dough rise overnight on the counter, and bake every loaf made to your order. Nothing from a mix, nothing we wouldn't serve our own family.
This Week's Loaves
Fresh-baked, made to order
The Classic Loaf
Our everyday sourdough. Naturally leavened with a starter we've kept alive and fed on the counter, given a long slow rise, and baked to a deep crackling crust with a soft, open, slightly tangy crumb. Flour, water, salt, and time — that's the whole list.
The Croissant Loaf
All the buttery flaky layers of a croissant, folded into a loaf. Sheets of real butter laminated into sourdough dough, then baked until the top shatters and the inside pulls apart in soft ribbons. Best warm, best shared, and honestly best the day you get it.
The Lemon Blueberry Loaf
Bright and a little bit sweet. Fresh lemon zest and juice folded through the dough with plump blueberries that go jammy in the oven. Wonderful toasted for breakfast with butter, and very hard to stop at one slice.
The Chocolate Chip Loaf
Our tangy sourdough studded generously with semi-sweet chocolate chips that melt into little pockets while it bakes. Somewhere between a good loaf of bread and a very good dessert. The children in your house will find it.
How It Works
Choose your loaf
Pick from our four sourdough loaves — or a couple of each.
Pick a pickup day
At least three days out, so we have time to mix, rise, and bake.
We bake it fresh
Your loaf comes out of the oven the morning of your pickup.
Everything is made by hand in a home kitchen with a naturally leavened starter we've kept alive on the counter. No commercial equipment, no preservatives, nothing from a mix — just flour, water, salt, and time.