When I launched this company in the summer of 2018, it looked entirely different.

I’m the type of person who fills up on bread at restaurants because I just can’t resist it. There was something about that experience of getting bread hot out of the oven that was just so irresistible and I wasn't getting it at my local bakery.

So I set out to create a better bread experience.

Had I ever made bread before? No.

Did I have any clue what I was doing? Also no.

I started to nerd out on what makes great bread and what I learned was just how many ingredients are in the breads we eat. Even the “whole wheat bread” I was buying at the supermarket had over FORTY ingredients!

It was no wonder there was a growing movement to avoid both carbohydrates and gluten. 

So we created a par-baked bread made from just 3 ingredients: FLOUR, WATER, & SALT. 

​We also chose to make sourdough because the natural yeast and bacteria break down the carbohydrates resulting in easier-to-digest breads that have tons of nutritional benefits

We rented a bakery at nights and worked until the early morning making our BreadBoxes to sell in local organic stores.

​Our first breads were not great but we kept on improving and learning as much as we could.

It also wasn't easy in our rented bakery. The bakery didn't have the proper oven so we had to bake using a dozen heavy cast iron dutch ovens that we carried in and out of the ovens over and over and over.

One day we got a text message saying that the bakery we were renting was out of money and closing the next day. With no warning, we had to pack up all of our things and leave. That was the push we needed to get a space of our own.

Our first space was about 600 square feet with a single deck oven and no loading dock. As we ramped up production, it became increasingly clear to us that we could not meet the demand in our current facility.

Around that time, a large retailer, Lufa Farms asked us if we made crackers - we had never made crackers before. We got to work right away and took everything we learned from making bread and applied it to our crackers.

A few simple organic ingredients, real sourdough, and long slow fermentations.

Our crackers were a huge success and we had to stop our bread production just to keep up with demand. We doubled down on our crackers, moved into a 7,000 square foot state-of-the-art kitchen, and designed and commercialized new packaging to reflect our team and the incredible amount of time and energy we put into making our products.