Where Passion Greets You with a Smile
Freshly Milled Grains
Wild Yeast Starters
improves digestibility, builds flavor & increases absorption of vitamins and minerals
old world bakers
used wild yeast to
a flavor and texture
that's a must try!
Banker Turned Baker
In 2014, I resigned from working in finance to be a stay-at-home dad. It’s been amazing, but financially doesn't pay much, LOL!
For the last 10 years, I’ve baked bread for our family to enjoy and one day, I made extra and sold it to my neighbor. This started catching on and then, a few weeks later, I took my son with me to the Bernardo Winery farmer’s market and met the market manager. After hearing my story, he mentioned he just lost his bread vendor and asked me if I was interested in being the new bread guy starting next week- WOW! I began to think: “it’s one thing to bake a few loaves in a standard home oven, it’s another thing to bake a few dozen for a farmer’s market, how am I going to do that? I guess I’ll just figure it out”. So I enthusiastically responded YES, I’ll see you next week! And that’s how it all began.
So if you enjoy good bread, then give us a try. Our breads are handmade featuring authentic sourdough starters, freshly milled flour blends, and Himalayan Pink sea salt. We use the traditional process of slow fermentation to develop full flavors, promote easier digestion and nutrient uptake. We believe good food equals good fuel for a happier day, enjoy!
With much appreciation,
Noris Velazquez (Owner / Baker / Dad)
My passion for bread began on a trip to New York City back when I was a teenager visiting family. There, I had a slice of NY pizza from a small shop that didn't even have a store entrance; only a window facing the street to order.
Wow, it was amazing! The flavor, the crispy crust, and it's ability to hold it's shape despite it's large size, totally opposite of what I had experienced back home in California!
So, I began researching on how to create the perfect pizza crust and realized the biggest factor in flavorful and beautifully textured crust was the dough fermentation process that old world bakers used back before commercial yeast existed.
Not only did it make great pizza, but also great bread! Skipping ahead many years later, and after countless trials and errors, I finally got good at baking. Now, I continue to experiment, finding new combinations of flour, freshly milled grains and toppings to evoke those same joyous feelings I had in NYC for you to enjoy!