Our Story
We believe baking is a science - one that can be used to bring smiles, comfort, and nourishment. We have a passion for finding the right balance of flavors and textures in every product we create.
Our bakers, Nasia and Madison, met as vendors at the Vestal Farmers' Market in 2021 and quickly began planning the transition from their home bakeries to a brick and mortar. They have a shared desire to bring a fresh, healthy, and truly local product to all customers.
We hope to break bread and share a smile with you each week.
Our Bakers
Nasia began baking in 2012 by following along in her own kitchen with challenges on the show Great British Bake Off. She developed a range of skills at home this way, and began her professional career as a baker in 2019 at Bohemian Bakery in Montpelier, Vermont. She worked there as a baker of breads and pastries for two years before moving to Vestal, New York and expanding into the world of sourdough baking. She enjoys laminating pastries, such as croissants, and finding new ways to explore the flavors and textures of different flours and grains in breads.
Madison began baking sourdough in 2019 after discovering the health benefits of fermentation. She quickly fell in love with the bread making process and all its intricacies. She focuses her efforts on whole grains to offer a flavorful and nutrient dense alternative to commercial "wheat" breads.
Our Ingredients
We take care to use only the highest-quality ingredients available for the bread we bring to your table. Wherever possible, we source our ingredients locally and organically.
We use many types of Farmer Ground Flour from Trumansburg, NY; butter from Kriemhild Dairy Farms in Hamilton, NY; milk from Trinity Valley Dairy in Cortland, NY; eggs from Integral Acres in Endicott, NY, and White’s Family Farmhouse in Johnson City, NY; and feature many other locally-grown ingredients as they come into season throughout the year.
