My Bakes
Every loaf, pastry, and sweet is mixed, shaped, and baked by hand in small batches from my Maplewood kitchen — never rushed, never mass-produced.
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 →I specialize in ancient grain baking with einkorn wheat — and bring that same care to everything I make.
When orders open, my neighbors will be the first to know.