Founded in 2019 with a humble mission: to feed our community with wholesome, nutritious bread. We’re passionate about good-for-you ingredients and artisanal methods.

We source our hard red spring wheat from small family farms in Skagit Valley, Washington. The wheat is grown using sustainable farming methods, without bee killing insecticides or harvest-aid chemicals. All our baked goods from our sourdough bread to our cookies, are made with a non commodity wheat variety: Yecoro Roja.

The wheat is stone milled, fresh to order, at a small batch mill in Skagit Valley. Our supplier, Cairnspring Mills, has provided us with the highest quality flour, fueling our mission of using nutrient rich flour for our loaves.
The stone milling process retains the grain’s bran and germ; the powerhouses that store wheat’s proteins, vitamins, minerals and fatty acids.

We use traditional bread baking methods that require time and patience. Our sourdough loaves are hand shaped and fermented for over 20 hours. 100% natural, sourdough starter is used to leaven all our breads. We do not use conventional yeast, with the exception of our baguettes - to which we’ve added <1%. No sourdough flavor imitators, no vinegar, no packaged liquid sourdough.