A one-man home bakery
Bread the way it used to be.
Slow sourdough, made by hand and by feel, the way bread was before the factories. I bake a few loaves a day, fresh to your order, and let the loaf do the talking.
Baked at home in Downey, CA, in small batches, by one stubborn baker.
What's coming out of the oven
Mostly sourdough, plus a few things I cannot stop making. I bake a handful a day, so reserve what you want before it is gone.
The way bread used to make you feel.
I started baking this during COVID, when the yeast ran out. The more I learned, the more I realized this is how bread was always meant to be.
Lighter on your stomach
No bloating, nothing heavy. For me, and for most people I bake for, it simply sits better.
Older than the factories
Sourdough is the original recipe, the way the Greeks and Romans made it, long before industrial bread.
A happy marriage
Slow fermentation grows the same friendly bacteria your stomach already knows. When it falls into place, it just feels right.
Nothing extra
Flour, water, salt, and a seven-year-old starter. None of the extras that go into factory bread.
This is what I have found for myself and the people I bake for. I am a baker, not a doctor, so always listen to your own body.
Caught between the past and the future.
I am Steve. New York born, raised in South America, a salesman most of my life. When the yeast disappeared during COVID, I started a sourdough starter to replace it. Then I fell down the rabbit hole.
I read about how the Greeks and Romans baked, how bread used to be the center of the table, and how much we lost when the factories took over. My great-grandmother ran a bakery in Poland a hundred years ago. My grandmother kneaded bread every morning before school. I suppose it is in the DNA.
Now I bake at home, a few loaves a day, always experimenting. My starter is seven years old, stubborn, and does what it wants, just like me. One day I would love to leave my kids a bakery. For now, I make the best bread I can and share it with people I care about.
“You can't machine-make human emotions. That is what goes into every loaf.”
Steve
Read moreOrder ahead. I bake it fresh for you.
Everything is made to order, because that is the only way to do it right. When you order, I will give you an estimate.
Place your order
Tell me what you want and when. Order before noon and I can often have it ready by the next afternoon.
I bake by feel
Your dough starts its slow rise. The starter wakes faster in summer and slower in winter, so I give you a real estimate, usually two to three days.
Pickup or delivery
Collect it warm from me, or have it brought to you. Either way works.
No two loaves are exactly alike. The size shifts a little with the day, the humidity, the season. That is part of the deal.
The slow way, up close.
No machines, no mixes. Just flour, water, salt, time, and a stubborn old starter.
Because everything is made fresh for you, not pulled off a shelf. When you place an order I will confirm it and give you an estimate. It is the only way I know to do it right.
Usually two to three days. Order before noon and I can often have it ready by the next afternoon. The starter wakes up faster in summer and slower in winter, so I will always give you a real estimate when you order.
Either one. We can arrange pickup, or I can bring it to you locally. Whatever is easiest, we will sort it out when you order.
Because it is made by hand, not by a machine. The size and look shift a little with the day, the humidity, and the season. It is about two pounds, give or take. No two are exactly alike, and that is part of the deal.
For me, and for most people I bake for, yes. No bloating, nothing heavy, just a fresh taste that sits better. The long, slow fermentation is the old way bread was always made. I am a baker, not a doctor, so listen to your own body.
The prices on each loaf are a guide. Honestly, most of my regulars pay what they feel it is worth. You reserve here and settle up when you collect or on delivery, and I will confirm the timing with you first.
Each loaf lists its ingredients. Everything is baked in a home kitchen that also handles wheat, egg, and dairy, so I cannot promise there is no trace cross contact.
Easy. Place your order here and I will be in touch to confirm. You can also reach me by phone, email, or message, whatever works for you.
I bake a few loaves a day.
When they are gone, they are gone. Leave your email and I will let you know when a fresh batch is coming.