It all started with a trip to San Francisco. That’s where Erin had her first real taste of sourdough, and honestly, things were never the same after that.
She was a Grade 1 teacher at the time, but the "bread bug" had bitten. To see if she could actually do it herself, she and her mom headed off to a sourdough course together. They spent the time getting their hands messy, learning the science, and probably failing a few times before getting it right.
But once Erin figured out how to turn flour, water, and salt into something that tasted like magic, the classroom didn't stand a chance. After years of nurturing her students, she decided it was time to nurture a bakery instead.
Tyler wasn't exactly a stranger to the hustle. Having owned and run his own business before, he knew exactly what went into building something from the ground up. He saw Erin’s obsession growing and realized that between her talent for the craft and his experience running a company, they had a pretty great team.
So, we traded lesson plans and boardrooms for early mornings and 24-hour ferments.
We use stone-ground flour and traditional methods to make bread that is actually good for you and even better to eat.
We’re a small, family-run team in Gauteng, and we’re just really happy to be making the kind of bread that inspired that first trip to San Francisco all those years ago.
Thanks for being part of the journey.
Erin & Tyler
