How It Started

I started baking for myself, then for friends, then for a list of people who kept asking. Now it's a standing weekly bake out of my kitchen in central Connecticut.

What hooked me was how much a loaf changes with a little patience. Same flour, water, and salt, but slow it down and let it ferment and you get real flavor and a crust that actually cracks. I've been chasing that ever since.

No commercial yeast, no dough conditioners, no rushing the rise. I bake in small batches so I can keep an eye on every loaf, and I'd rather sell out than cut a corner. If you've had my bread, you already know. If you haven't, this is your sign.

Baked by Cara · Middletown CT