We are committed to making nourishing bread. Each loaf is leavened with wild yeast, cultivated from the air and grain. Unlike commercial yeast, wild yeast helps to break down the grains, making them easier to digest, and adding a pleasant tang that we call sourdough.
It started with my college crush, a gluten-intolerant San Franciscan. I learned to bake loaves of gluten-free sourdough bread in hopes of winning him over. The loaves were so delicious and plentiful that I founded Bread SRSLY.
And the boy? He couldn’t resist the charms of my sourdough, built me a bicycle to help me deliver loaves throughout San Francisco, and we’ve been together ever since.
With love + sourdough,
For shipped bread, you can email me at firstname.lastname@example.org