The back room
Founders notes, experiments that worked, kitchen disasters that definitely didn't, and watching this whole thing grow in real time. We're keeping the doors wide open and skipping the polished brand nonsense. Just real bread, honest mistakes, and a neighborhood figuring out what tastes good together. Grab a loaf and watch the mess unfold.
Someone requests it. Alyssa experiments. People keep asking for it. It becomes part of the Back Room story, and then it gets a name. Not customers, characters. The Hazel, The Maya, The Jules, The Sophie… who's next?
Read morePushing for a more open, custardy interior this month. Some loaves are gorgeous; a few come out gloriously flat. That's the fun of a living starter, so we'll share the wins and the flops, because honesty over perfection.
Read moreWe bake to order and set pickup windows around the oven schedule. Order a couple days ahead so your loaf gets the full slow rise it deserves. Real life isn't perfect, and neither is our timing, but the bread is worth the wait.
Read morebrb is a permission slip to step away and make room for something good. In the meantime, we'll be in the back, baking bread.
Order Bread