Marge was our first hire.
She’s a sourdough starter. She’s twelve years old. She has more personality than most people we know, and she’s why we get up at four in the morning.
It started in a garage with a pizza oven.
In 2018, Anya and Theo bought a $400 wood-fired pizza oven off Craigslist, dragged it into a friend’s garage, and started baking on weekends. The bread was uneven. The crust was sometimes burnt. The neighbors didn’t mind because we kept knocking on doors at 9am with warm loaves.
By 2019 we had a waitlist. By 2020 we had a storefront on Millstone Lane and a brick hearth we’d built ourselves over the course of six weekends, with help from anyone we could feed.
“Bread doesn’t need to be perfect. It needs to be honest.”
— Anya Petrov, co-founderTwo pairs of hands.
Anya Petrov
CO-FOUNDER · HEAD BAKERTrained in Lyon. Believes the dough always knows more than you do. Mother of Marge.
Theo Lawson
CO-FOUNDER · MILLER & HEARTHBuilt the brick hearth with his hands. Knows every farmer we buy grain from. Can read the oven by ear.
Four things we won’t change.
Grain you can name
Every bag of flour comes from a farm we’ve visited. We mill it ourselves the morning we mix dough.
Time as ingredient
A 36-hour cold ferment doesn’t make us more efficient. It makes the bread better. We pick the bread.
Fire, not convection
Wood-fired hearths hold heat in stone the way no metal box can. The crust knows the difference.
Sold out is the goal
We bake to a number, not to a target. When we’re out, we’re out. Then we sleep, and start tomorrow.
Come by while the oven’s warm.
We’re open Wednesday through Sunday. The first loaves come out at 8am, and they go fast.
Find the bakery