I do what I feel. That is the most honest it gets.
I am Steve. I bake sourdough at home, by hand, a few loaves at a time, for people who care what their bread is made of.
How it started
I was born in New York, raised in South America, and I have been a salesman most of my life. When COVID hit and the yeast ran out, sourdough was the natural way to replace it. I started a starter, and then I started reading.
I learned how the Greeks and the Romans baked, how bread used to be the center of every meal, the most important thing on the table. Somewhere along the way, when the factories took over, we lost that. I wanted it back.
It is in the DNA
My great-grandmother ran a bakery in Poland at the start of the last century. My grandmother kneaded bread every single morning before school, and it was some of the best bread I have ever had.
I make challah the way she did, braided by hand. It comes out better than it has any right to. Aside from the practice, I think there is a little something in the DNA.
Made by feel
I bake at home, in my kitchen, and I am always experimenting. I see a technique, I try it, I keep what I like. It is a process that never really stops. My starter is seven years old now, stubborn, with an attitude just like me.
Estilo is Spanish for style. This is mine. I never set a price; people pay what they feel it is worth, and they are usually generous. You cannot machine-make human emotions, and that is what goes into every loaf. One day I would love to leave my kids a bakery.
What you get from me, every time.
By hand
Mixed, shaped, and baked by me, never a machine.
Made to order
Baked fresh for your day, never sitting on a shelf.
Honest ingredients
Flour, water, salt, and a seven-year starter.
By feel
No two loaves alike. The day decides.