Our story
After working the line in professional kitchens, Ben volunteered to start an in-house bread program at Lark in Seattle, WA, and soon realized there was a demand for sourdough bread. We started a side-hustle in 2015 with a pop-up out of our basement while Ben continued to bake and consult for restaurants around town. Over the years we’ve expanded our menu from strictly sourdough loaves to include cookies, cakes, crackers, English muffins, and more; and are finally ready to open our first retail location.
We strive to make the most flavorful and texturally balanced breads using the highest quality local ingredients we can get our hands on. We also believe it is our duty to give back to the community that supports us, and in so doing we give a portion of all proceeds to local organizations and charitable causes.
Our ingredients
We work with local farmers and millers to source all of the grains, fruit, and dairy that go into our breads and pastries. Our bread is a labor of love —from the farmers who harvest our grains, the millers who grind the grain into flour, to the bakers who put passion and care into each loaf they make.
We stay within Washington state whenever possible (Cairnspring Mills, Smalls Family Farm, Fairhaven Mills, etc.,) but will venture out to find the perfect ingredient - like country ham from Benton’s Country Ham (TN), blue corn from Barton Springs Mill (TX), or benne seeds from Anson Mills (SC).
