Naturally Leavened · Small Batch · Est. NOVA
Honest Bread.Wild Yeast.Slow Process.
Small-batch sourdough, baked the slow way — flour, water, salt, and time. No shortcuts, ever.
01 — What We Bake
Three breads. Done right. Every time.
Sourdough Loaf
Crackling crust, an open crumb, and the deep tang real sourdough is known for. A long, slow cold ferment, naturally leavened with our family starter. Our flagship.
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Focaccia
Pillowy and olive oil-rich, hand-dimpled and finished with flaky sea salt and fresh rosemary. Naturally leavened — never commercial yeast.
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Seasonal Mini Loaf
A small-batch bake that changes with the seasons. Same sourdough foundation, folded with whatever’s fresh and local that month. Every batch a little different.
Order this ↗02 — Why We Bake This Way
Every loaf is leavened with a live sourdough starter — no commercial yeast, ever. Longer fermentation, better flavor, and bread your body can actually digest.
03 — The Slow Way
From starter to skillet, no rushing.
Feed the Starter
Every bake starts the night before with feeding our family sourdough starter. It’s the heart of everything we make.
Mix & Fold
Flour, water, salt, and starter come together by hand. Over the next few hours we stretch and fold the dough to build strength.
Cold Ferment
Shaped loaves rest in the fridge for a long, slow ferment — 24 hours or more. This is where the flavor develops. No rushing it.
Bake to Order
We only bake what’s been ordered. Your loaf comes out of the oven within hours of pickup — never sitting on a shelf.
This Month · Limited
$8Strawberry Loaf Cake, cream cheese frosting.
Fresh strawberries folded into our naturally-leavened batter, finished with a swirl of tangy cream cheese frosting. A new flavor every month — order by Wednesday.
“Bread doesn’t need shortcuts to be great.”
— What we believe
Baked fresh to order
Ready whenyou are.
Order by Wednesday — pick up Saturday or Sunday. We’ll confirm your pickup spot by email.