Ruskin, Florida · Est. 2026
Twenty-four hoursin the dark.
A four-year-old starter, a long cold ferment, and an oven that runs Thursday night into Friday morning. No commercial yeast, no shortcuts, no rush.
Wednesday 8:00 PM. Whatever's on the list by then is what we bake.
This week's bake
Fresh out at 5 a.m.
The lineup rotates with the seasons. Quantities are capped on purpose — if we can't shape every loaf by hand, we're baking too much.
Organic bread flour, 15% whole wheat, 24-hour cold ferment. Blistered crust, open custardy crumb. Roughly 900g.
Overnight rise, brown sugar and cinnamon swirl, glaze packed separately so they travel well.
Half-sheet slab, olive oil pooled in the dimples, flaky salt and rosemary from the garden.
Sunflower, flax, sesame and pumpkin soaked overnight. Nuttier, softer crumb.
Our story
One jar, fed every morning for four years.
It started with flour, water, and a stubborn refusal to give up on a jar that wasn't doing much. The first loaves were dense enough to prop a door open. The tenth was pretty good. Somewhere around the fiftieth, neighbors started knocking.
That same starter is still going — fed daily, hauled along on vacations, occasionally babysat by friends. Every loaf we sell traces back to it.
More about us
How it works
Four days, start to finish.
Ordering takes about a minute. The bread takes considerably longer.
You order
Pick your items on the weekly form. The list closes Wednesday at 8pm sharp — that's when we buy flour.
Dough goes cold
Mixed by hand, then 18–24 hours in the fridge. This is where the flavor actually happens.
The oven runs
Shaped, scored, and baked a few loaves at a time. We're up late. You get a text with your pickup window.
You pick up
Fridays 4–7pm, Saturdays 9–11am. Still warm if you come early. Cash, Venmo, or Zelle.
Hours of cold ferment
Long enough to develop flavor and break down some gluten.
Years of starter
Fed every morning since. Never bought, never replaced.
Ingredients in the bread
Organic flour, filtered water, sea salt. That's the whole list.
Loaves held overnight
Whatever doesn't sell goes to the food pantry, not next week's list.
Kind words
What the neighbors say.
I stopped buying grocery store bread entirely. The crust on that country loaf is unreal.
Marisol T. · Ruskin
Ordered the cinnamon rolls for a baby shower and people asked me which bakery they came from.
Dev P. · Apollo Beach
Focaccia went in ten minutes at our block party. Already on the list for next Friday.
The Ahmeds · Sun City
Next bake
This week's list is open.
Closes Wednesday at 8pm. Pickup Friday and Saturday in Ruskin.