Three
ingredients,
one bread.

What began with a handful of homemade loaves has grown into our little bakery built on good bread, happy customers, and a love for making something special by hand. We're so grateful that what started in our own kitchen has found a place in so many of yours.

Everything is naturally leavened, which is a long way of saying there's no commercial yeast in any of it. What makes the bread rise is a jar of flour and water we've kept alive on the counter, fed every day, for longer than we've been selling it.

Everything here is made by two people, our Simply Bread ovens, and a very well fed jar of flour and water.

That jar is also why we can't rush. Dough gets mixed one day and baked the next, with a long cold ferment in between doing the work that yeast would otherwise do in an hour. It's what gives the crumb its structure, the crust its blister, and it's why the bread keeps on the counter for days instead of going stale overnight.