Reserve your loaf before Saturday. Every variety is made in small batches from long-fermented sourdough with certified organic flour — no shortcuts, just flour, water, salt, and time.
Pre-orders close Thursday at 8pm so I can bake the right amount of each variety.
Each weekend I select 5 varieties. Check back Monday to see what's available.
Place your pre-order before 8pm Thursday. Orders close so I can plan the bake.
Your bread goes into the oven fresh — long fermentation, high heat, perfect crust.
Collect your order at the ANAHIT table, 9am–12pm every Saturday. 27283 Waxhaw Pkwy, Waxhaw, NC 28173.
I started baking sourdough in my home kitchen six years ago as a way to understand fermentation — and fell completely in love with the process. Every loaf takes two days from mixing to oven, with a long cold ferment that develops depth of flavor you can't rush.
What started as gifts for neighbors turned into a stall at the Saturday market. I bake in small batches so every loaf gets my full attention. No commercial yeast, no dough conditioners — just certified organic flour and a 5-year-old starter named Pearl.
Every Monday I send a short email with what's coming Saturday. First to know, first to order before varieties sell out.
No spam. Unsubscribe any time. Just bread news.