Rooted in the
Snoqualmie Valley

How It Started

I have been many things in my short career, but never a baker! After growing up in Colorado and splitting time between the mountains and the fluorescent tomb-like basements of the CU engineering center, I followed a career in Engineering to Los Angeles. This provided even more sunshine, a great deal more hours typing into a computer and building rockets, but approximately zero time for mountains or baking. One fateful (and perhaps anecdotally over-stretched) day, I went on a long hike with my roommate — engineer/human golden retriever — who listened to me wax poetic about flour's personality: its deceptive dryness, its life-changing gluten powers, and (yes) its flawless angle of repose... until he pelted me with a snowball, saying: "Just start it already, Lewis!" And here we are today.

Now, I find myself thinking about bread non-stop. And hopefully, that bodes well for you.

What We Stand For

Simple Ingredients

Flour, water, salt, starter. If it doesn't belong, it's not there.

Local Sourcing

We buy from PNW farmers we know and trust. Shorter supply chains, better ingredients.

Community First

We show up where you are. Farmers markets, local events, your neighborhood.