web orders

Porch pickup is Thursday from 10:00 am - 6:00 pm.

Order deadline is Tuesday noon.

Venmo is used for payments. You'll get emails when the order is placed and after payment is received.

My address in Ericsson and cell number are in the 2nd email, after payment is received.

ingredients

Most ingredients are purchased in bulk from Costco Business Center The Antifa Supply Store, including high-gluten flour from Ardent Mills and Kirkland-brand organic AP flour. The vegetable oil, eggs, milk, sugar, yeast, and salt are all dirt cheap.

I pick up specialty flours from our beloved Oxendale's. They have a nice selection from King Arthur, Bob's Red Mill, and Arrowhead Mills.

I'm experimenting with local stone-milled flours from Baker's Field, and my aunt in Tucson was kind enough to ship some flours and grains from Barrio Bread.

fun fact | For $90, WebstaurantStore will send you 25 lbs of sesame seeds in a humongous plastic bag! Mine live with the bevvies to stay fresh.

approach

I use small amounts of yeast and longer fermentation times. This improves flavor and eases digestion. The best bread is slow food.

I use vegetable oil instead of butter in my loaves, rolls, and buns. It's cheaper and easier to work with. Subbing whole milk for half of the water in these doughs helps compensate for the flavor difference, or at least, that's what I tell myself.

I'm using a normal-size Samsung gas oven that came with the house. It's the main bottleneck as I'm starting out, but it works well enough. Like a pet, it will let me know when it's time (and then I can go induction range).

My goal is to bake everything fresh to order on Wednesday night or Thursday morning. The sandwich loaves, hoagie rolls, and buns benefit from the overnight rest before moving to plastic bag.

When life gets in the way, I might bake earlier in the week and freeze in my garage chest freezer until Thursday. Rest assured, my breads freeze very well.

origin

It has been a rough decade this year in Minneapolis. The trauma was clarifying in terms of who's a helper and who's not, and there were a myriad of ways to be a helper. Helping turned out to be contagious in the Twin Cities, much to the chagrin of Trump administration sickos.

My neighbors started a food exchange where cooks and bakers with resources could contribute freezer-friendly homemade foods on a weekly basis. The food went to vulnerable families and brave folks on the front line. I dropped off a cooler with sandwich loaves and restocked it weekly. The weather stayed cold AF, which the array of coolers in the yard appreciated.

In March 2026, I registered as a Minnesota Cottage Food Producer and kickstarted the bakery with bake sales, 4 in 6 weeks. The bread sold out quickly at each event, and I loved the good vibes chatting with the organizers, fellow bakers, and bread lovers.

That leads to present day. The bakery officially launched on April 7th 2026, one year after leaving the corporate software world, to be a full-time dad. And do something more fun, like this home bakery!

meet the crew

LEO | quality assurance

When you order a sandwich loaf sliced, Leo will inspeck on your behalf, no charge.

BIG CHIEF | art direction

my older son (10) contributed a drawing (Lily, context). It's on the back of my business card, and the face went into the sandwich loaf logo. His art rules and I'm here to boost it.

DAN K | bread guy

I've been baking bread at home since 2016. Homemade pizza was the gateway drug, and it spiraled into the harder stuff, like bagels. Baking bread has been a reliable source of joy, and a counterbalance to my digital hobbies and generally too much screen time.

I worked from home writing software from 2013-2025. This bread hobby was very complementary to the lifestyle of the avid indoorsman.

I've since left the software industry to be a full-time dad and part-time bread guy with a software hobby.

Go Cubs!