Bestseller
Country sourdough loaf
48-hour ferment, baked at 6:10am. Crackling crust, open crumb, keeps for four days.
Price$8.00
Meet the baker
Marisol started with one loaf and a bicycle.
In 2016 she was baking sourdough in a home oven and delivering it to neighbors on Meadow Lane. Word travelled faster than she could keep up with, and by the next spring the shop opened two doors down from where she started.
Nothing has changed much since. Same starter, same recipes, same early mornings. Everything is still made in small batches by four people, which is why the bread sells out and why it's worth coming in before noon.
“If we wouldn't serve it to our own family, it doesn't go in the case.”
Marisol Vega · owner & head baker
One starter.
Fed twice a day since 2016. Same culture, same tang, every loaf we've ever sold.
Four people.
Two bakers, one pastry cook, one at the counter. That's the whole company.
Nothing frozen. Ever.
Dough is mixed the day before, proofed overnight, and baked the morning you buy it.