✦This Week's Special: Rosemary Olive Oil sourdough — fresh rosemary from the garden, baked warm this Sunday. Available for pre-order now!✦

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Handcrafted with love & wild yeast

The Kneading

Nana

Small-batch sourdough bread, baked slow and baked right — the way grandmothers always knew best.

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Baked Fresh Each Week

Our Breads

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Every loaf is shaped by hand, fermented slowly, and baked in a cast-iron dutch oven. No shortcuts. No rush.

Our signature

Classic Country Loaf

The one that started it all. A simple, open-crumb sourdough with a crackling crust and mild tang. Made with stone-ground whole wheat and long-fermented for deep, complex flavor.

24-hr fermentStone-ground wheat~900g loaf

Hearty & earthy

Sun-dried tomato

Dense, dark, and full of character. A Nordic-style sourdough loaded with caraway seeds, sunflower, and a whisper of molasses. Perfect with butter and a strong cup of tea.

Whole wheat flourCaraway & sunflowerDense crumb

Sunday special

Rosemary Olive Oil

A soft, focaccia-influenced sourdough kissed with good olive oil and fresh rosemary from the garden. Light, fragrant, and impossible to stop eating warm from the oven.

Extra virgin olive oilFresh rosemarySoft open crumb

Soft & sweet

Jalapeño cheddar

Rolled oats cooked right into the dough give this loaf its tender, pillowy crumb. Finished with a drizzle of raw wildflower honey — a bread that makes mornings feel special.

Rolled oatsWildflower honeyTender crumb

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Made from Scratch

Our Story

It started the way most good things do — quietly, in a warm kitchen, with flour on the counter and nowhere special to be. I kept a sourdough starter going for years before I realized that what I really wanted was to share it.

There's something almost sacred about bread that's been given time. No shortcuts, no yeast packets — just flour, water, salt, and a living culture that's been passed down and cared for. Every loaf I bake carries a little bit of that patience.

I'm just a nana who loves to bake. And I hope when you taste this bread, it feels like home.

— with love, The Kneading Nana

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"Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts."

— James Beard

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