Bakery Story

One sourdough starter, one day, one bake

Bread House grew from a home oven and one jar of rye starter fed every day — with the same flour that goes into the dough. We don't freeze dough and don't finish off delivered goods: everything you see on the shelf is mixed and shaped by hand right here, on the premises.

That's why the daily list is short and a little different every day. If an item is sold out, it's sold out — not "back in stock soon". But you always know the hour the next batch comes out of the oven.

We bake only as much as we'll sell in a day. We never have yesterday's bread.