$10
Original
The starting place. Naturally fermented.
A small home bakery · est. 2024
Bread
that takes
its time.
Six loaves. One starter. Naturally fermented over 24 to 48 hours and baked in small batches by one person.
Bake day
Wednesdays
This week
20 loaves
BAKED WEEKLY·LOCAL PICKUP ONLY·24 — 48 HOUR FERMENT·ORGANIC FLOUR·NO PRESERVATIVES·HAND SHAPED·SMALL BATCH·BAKED WEEKLY·LOCAL PICKUP ONLY·24 — 48 HOUR FERMENT·ORGANIC FLOUR·NO PRESERVATIVES·HAND SHAPED·SMALL BATCH·
This week's bake
Six loaves,
one starter.
$11
Butter
Softer crumb. Baked golden.
$12
Chocolate
Cacao and chocolate folded in.
$12
Cheese
Cheese through the crumb.
$13
Cheese & Jalapeño
A slow heat folded in, gentle, not loud.
$8
Shokupan
Soft, pillowy, gently sweet.
A note from Inge
“I bake in small batches so I can give every loaf the attention it deserves.”
Inge — Mom of three. Baker of six loaves.
Read her letter
The method
Slow, on purpose.
Step 01/01
Mix & fold.
Flour, water, salt, starter. Mixed by hand on the bench, folded for an hour, then rested cold.
Step 02/02
Slow ferment.
A long, cold ferment — 24 to 48 hours. The wait is what gives the crumb its flavor.
Step 03/03
Shape & bake.
Each loaf is shaped, scored, and baked the same morning. Picked up that day, warm if you’re early.
This week
Six loaves,
one open window.
Standard loaves go on Hotplate each week. Pick what you’d like, choose a pickup window, pay with card or Venmo at checkout.
Catering or a custom order? Send a special request →