Stone-milled sourdough, baked weekly in Cedar Park, TX.
Milled, Then Mixed
We grind whole grain on our stone mill right before the dough comes together. Flour this fresh doesn't come in bags.
Slow on Purpose
Every loaf ferments long and slow, baked in small weekly batches. Yes, we sometimes sell out. That's not a bug.
Four Ingredients
Flour, water, salt, time. That's the whole list. Read it twice if you want — it doesn't get longer.
Steal Our Recipes (We Don't Mind)!
There's life beyond the slice. We've rounded up our favorite ways to put our loaves to work - soaked, toasted, torn, dunked, and occasionally turned into dessert.
Your loaf has range. Let it show off.
Frequently asked questions
Do you ship?
No, and it's not stubbornness. Fresh bread and shipping boxes don't get along. Everything is pickup only. You'll see the location and day at checkout.
When do I pick up my order?
Our current pick-up schedule happens on Thursday, from 4 PM to 7PM, at Elizabeth Milburn Park in Cedar Park. Order by Tuesday at 5 PM and your loaf will be in that week's bake.
Why is there an order cutoff?
Because the bread you're ordering doesn't exist yet. Every loaf starts as whole grain that gets milled, mixed, slowly fermented, and baked for that week's pickup. Good bread refuses to be rushed.
What's actually in the bread?
Flour we mill ourselves from certified organic whole grain, filtered water, sea salt, and a sourdough culture. That's the whole list. No commercial yeast, no additives, nothing you'd need a chemistry degree to pronounce.
Why fresh-milled flour? Isn't flour just flour?
Bagged flour has the bran and germ stripped out so it can sit on a shelf for months, and most of the flavor and nutrition leaves with them. We mill whole certified organic grain berries right before mixing, so everything the grain has goes into the loaf.
Is your bread gluten-free?
No. Spelt, Kamut, and einkorn are ancient wheats, and many people with gluten sensitivity tell us they find them gentler than modern wheat - the long fermentation helps too. But they all contain gluten, so if you're celiac, our current loaves sadly aren't for you. We're working on a gluten-free loaf that doesn't taste like a compromise. Sign up below and you'll hear the moment it exists.
Why are you sold out?
One baker, one mill, one oven (at least for now). We bake in small weekly batches, and when they're gone, they're gone until next week. Think of it less as "out of stock" and more as proof it's the good stuff.
Where is the bread baked?
In our home kitchen, as a licensed Texas cottage food business. Milled, mixed, shaped, and baked by one person (hi, that's me), with quality control from a toddler.
How should I store it?
Cut side down on the counter, two to three days. Please don't refrigerate it as the fridge makes bread stale faster, which feels wrong but is true.
Can I freeze it?
Absolutely. Slice the loaf first, freeze it in a bag, and toast straight from frozen. It keeps for a couple of months and toasts up like it came out of the oven this morning.