Hi, I’m
Inge.
A mom of three with one starter, six loaves, and a small kitchen. I bake by hand, in small batches, for the neighborhood.
I began baking because I wanted healthier bread for my children. Simple ingredients. Organic flour, water, salt, and a starter I tend to each day. Real fermentation that takes its time.
Each loaf rests for 24 to 48 hours. I can’t rush that, and I wouldn’t want to.
I bake in small batches so I can give every loaf the attention it deserves. Each one is shaped by hand, scored with care, and watched closely as it rises and bakes.
It’s the same kind of care I try to give my children — patience, presence, and love that does not hurry.
When you pick up your bread, I hope you feel that tenderness. I hope you know you are not an afterthought.
If something as simple as bread
can be made with such care,
how much more are you loved.
— Inge