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LoadingWe started baking during COVID with a friend's starter and her recipe. Years of tweaking later, this is the loaf people keep calling the best sourdough they've ever had, baked fresh each week for pickup.
Pizza was the obvious next step. The crust is the same sourdough we spent years getting right. The sauce is homemade, and we'll be honest: we're still tinkering with it, so every batch gets a little better. Whole pies only, and they go fast, so pre-orders are highly recommended.
The recipe we've been refining since 2020: real sourdough tang, a soft and airy crumb, and a deep, crackly crust. It's the loaf people keep telling us is the best sourdough they've ever had.
A whole pie built on the same sourdough we spent years dialing in. The sauce is homemade, and honestly we're still experimenting with it, which means it keeps getting better. Baked fresh on bake days.
No storefront, no shortcuts. Just a weekly rhythm of reserving, baking, and picking up bread at its peak.
Place your order by Wednesday night. Every bake is small-batch, so loaves and pies are first-come, first-reserved.
Your bread is mixed, folded, and slow-fermented for about 48 hours, then baked dark and crackly the morning of pickup.
Swing by during your pickup window in the Five Towns. Pay with Zelle, Venmo, or cash. Your order will be labeled and waiting.
Everything you need to start baking at home, including a jar of our starter, the same culture a friend handed us in 2020. Coming soon, along with workshops and weekly bread subscriptions.
On the Rise