Close view of an open sourdough crumb with a golden crust

Sta. Rosa, Laguna

Bread worth
waiting for

Slow-fermented sourdough from our Sta. Rosa kitchen. Online preorders are paused while we upgrade our systems — message us on Facebook to order.

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Online ordering paused

We're upgrading our ordering system. Preorders, menu, workshops, and checkout are temporarily unavailable here. Reach us on Facebook for this week's loaves and pickup.

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A whole classic sourdough loaf on a dark surface

Slow fermentation, small batches

We maintain a house sourdough starter, mix with sea salt and quality flour, and bake in quantities small enough that every loaf gets attention. Nothing is rushed to fill a shelf.

  1. 1

    Starter fed

    Our mother starter is refreshed every morning before mixing.

  2. 2

    Long ferment

    Dough rests 12 to 24 hours for depth and an open crumb.

  3. 3

    Hand shaped

    Each loaf is shaped by hand before its final rise.

  4. 4

    Baked fresh

    Small batches leave the oven Wednesday through Sunday.

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Learn at the table

Our workshops walk you through mixing, shaping, and scoring sourdough in small groups. You leave with loaves you shaped yourself and techniques you can repeat at home.

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A curated bundle of artisan bread and accompaniments for gathering

Visit or message us

Sta. Rosa, Laguna. Bakery hours Wednesday to Sunday, 8am to 2pm. Questions and orders through our Facebook page.

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