Producer

We are Islanders that love to bake naturally fermented, sourdough goods made with Washington grown grains to share with our community on Vashon Island. We experiment with a variety of local flours to achieve naturally fermented loaves of crusty, delicious bread with unique flavor. What started in 2018 as project of curiosity has become our joy and an Island staple. Our passion for quality, locally grown, organic flours and time spent studying sourdough process has led to a product we are truly proud of.

Thomas, the baker, has worked on organic farms and holds a solid knowledge of what makes a good ingredient for his breads. He met bread making with passion and dedication in 2018 when he began studying the naturally leavened sourdough process. He spends time and love perfecting his recipes and sharing his bread with our community. Jordan Ashley, the maker, works on behind the scenes details for the business and is the main communication point and delivery maiden.

Washington grown is just the beginning when it comes to the grains we use. Never stored in chemical preservatives and never doused in herbicides, our freshly milled grains from Finnriver Grainery in Chimacum Valley, Cairnspring Mills in Skagit Valley, Moon Family Farm in Horse Heaven Hills, and Bluebird Grain Farms in Methow Valley are as clean as they come. Each loaf matures over 3 days- long fermentation and fresh flours lead to a nutrient dense loaf. No commercial yeasts, no commodity flours, just wild fermentation for sublime flavor and outstanding nutritional value.