Our sourdough tradition began in 1987 with a Mother Sponge descended from a 50-year-old San Francisco starter.

Today the bakery is led by Jeremy Flores, carrying that tradition forward.

Nearly four decades later, that same Mother Sponge still starts every batch, fed and rested on a strict 24-hour cycle, exactly as it was in 1987.

Our philosophy is simple: three ingredients, no shortcuts, and a process built for consistency, not speed.