Our Story

There was never a business plan. No commercial kitchen. No big idea to turn this into something.

It really just started with a stubborn refusal to bake anything I wouldn't want to eat myself. And somewhere along the way, I started wondering how much of what gets sold as sourdough is actually sourdough.

Because real sourdough takes time. There's really no way around that.

If you rush the fermentation, you can taste it. So we don't rush it.

The starter gets fed twice a day, every day. The dough sits and ferments cold for eighteen to twenty-four hours. Every loaf is shaped by hand. Every bagel bomb is made one at a time.

And honestly, that means we can only make so much.

That's why the batches are small. It's why we sometimes sell out. It's not some clever marketing tactic to create scarcity. We literally just can't make any more without changing the way we make it.

And we don't want to do that.

At the end of the day, it's just bread made the way we think bread should be made.

Slowly, by hand, and with someone actually paying attention.

— Chiara