In a world of mass production and convenience, choosing to buy bread or pastries from micro bakery is a small but meaningful act. It’s about slowing down, paying attention to ingredients, and valuing food made by human hands instead of machines.
Before flour and fermentation became my focus, I spent years working in software engineering — building systems, thinking about processes, and solving problems with code. That background still shapes how I approach baking: thoughtfully, iteratively, and with a deep appreciation for how small improvements add up over time.
This blog exists to share that story — not just what I bake, but why I bake. It’s a place for the craft, philosophy, and rhythm of a micro bakery.
Because of my technical background, I’m also creating a separate blog called Bake Tech. That space will focus on practical, technical topics for food businesses selling online: improving front- and back-office workflows, automation, data analysis, and other tools that help small producers work smarter without losing their soul.
What a Micro Bakery Really Is
A micro bakery is small by design. I bake in limited quantities, always by hand, focusing on quality over scale. Every loaf, pastry, or batch is made intentionally — fermented longer, shaped carefully, and baked fresh for a specific group of customers.
This means:
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No shortcuts or rushed timelines
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Ingredients you can recognize and pronounce
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Bakes that change with the seasons and availability
Behind the Scenes of My Kitchen
Most people see the finished loaf, still warm and crusty. What they don’t see is the quiet work behind it: feeding starters, mixing dough late at night, watching fermentation by feel rather than by clock, and learning from every bake.
This blog will occasionally pull back the curtain on that process — the successes, the experiments, and even the mistakes — because transparency is part of what makes small-scale food special.
Why I Started Baking This Way
This bakery didn’t start as a way to get rich quick. It started as a desire to make better bread — bread that nourishes, satisfies, and feels connected to tradition. Over time, that passion grew into something I wanted to share with my community.
Baking on a small scale allows me to stay close to that original intention: food made with care, for people I may actually meet. Starting small is also a necessary step if we ever want to grow into a local bakery — it gives us the time to build a following, earn trust, and form relationships with our community before expanding.
What You’ll Find on This Blog
Here, I’ll be sharing:
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Stories from the bakery
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Explanations of techniques like sourdough fermentation
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Seasonal menus and special bakes
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Tips for storing, slicing, and enjoying bread at its best
- Business updates
Whether you’re a regular customer or just curious about small-batch baking, I’m glad you’re here.
Stay Connected
If you’d like to know when new bakes are available or when a new post goes live, consider signing up for the mailing list or following along on social media. Supporting a micro bakery doesn’t have to mean buying bread every week — even just following along with our story means a lot.
Thank you for being part of this journey.