It began with Margot.
Margot is our sourdough starter. She was born in 2017 in a Mason jar on a windowsill in Northeast Portland, fed nothing but flour and rainwater. Two years later, we opened our doors.
We've never used commercial yeast. We've never rushed a fermentation. We've never sold a loaf that wasn't baked that same morning. These aren't marketing promises — they're just how we work.
Our team is small: five bakers, a pastry chef, and a couple of friends out front. We bake what we can do well, and not a loaf more.
