Welcome to Einkorn Bakes
A Maplewood-based space dedicated to the art of baking with ancient grains. Before I ever open for orders, I want to share what I’ve learned: what einkorn is, why it matters, and how it’s changing the way people think about bread. Einkorn is the oldest wheat on earth — unhybridized for over 10,000 years — with a golden color, a rich nutty flavor, and a gentler gluten structure that our bodies were actually designed to digest. Here, you’ll find everything I know about this remarkable grain, along with my journey into sourdough fermentation, hand-laminated croissants, and small-batch baking. I’m not selling anything yet — just learning, baking, and sharing. When the time comes, my neighbors will be the first to know.
What I Bake
Sourdough Loaves
Long-fermented with a wild starter, each loaf develops deep flavor and a crackling crust over 24–48 hours of patient work.
Learn more →Einkorn Breads
Baked with one of humanity’s oldest grains. Nutty, golden, and gentler on digestion — the way bread was meant to taste.
Learn more →Croissants
Hand-laminated butter croissants with dozens of flaky layers. Crisp outside, tender and honeycomb-light within.
Learn more →Muffins & Cookies
Seasonal flavors, real butter, no shortcuts. From blueberry-lemon muffins to brown butter chocolate chip cookies.
Learn more →
“Bread is the warmest thing
you can give a stranger
to make them a friend.”
Ancient Grain, Modern Kitchen
Why Einkorn?
Einkorn is the original wheat — never hybridized, never modified. It’s what our ancestors baked with, and it’s making a comeback for good reason.
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We’re baking our way toward opening day. Drop your email and we’ll let you know when loaves are ready for your neighborhood.
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