Our Story

BKR started with one jar of starter on a kitchen counter in Burlington.

No business plan, no commercial kitchen, no intention of turning it into anything. Just a stubborn refusal to bake bread I wouldn't want to eat myself — and a growing suspicion that most of what gets sold as sourdough isn't really sourdough at all.

Real sourdough takes time. There's no shortcut for fermentation. A loaf that gets rushed tastes rushed, and you can tell on the first bite. So nothing here is rushed. The starter gets fed twice a day, every day. The dough ferments cold for eighteen to twenty-four hours. Every loaf and every bagel bomb is shaped by hand, one at a time.

That puts a hard ceiling on how much comes out of the oven, which is why batches are small and why things sell out. That isn't a marketing tactic. It's arithmetic.

What you get in return is bread that tastes like someone paid attention.

— Chiara