Our story
A modest oven, an ambitious queue.
We started in 2024 with one stone oven, a wholesale flour account, and a hand-written notebook for orders. The notebook turned into a spreadsheet, the spreadsheet into an algorithm. Today the same hands shape the dough, but the baking schedule is computed — so urgent wedding cakes never wait behind a lazy baguette.
We believe in three things: long ferments, local grain, and treating the oven schedule as a problem worth solving. Everything we sell is mixed, shaped, proofed and baked on site, by hand, by people whose names you can learn over the counter.
120+
Orders / day
98%
On-time rate
−35%
Ingredient waste