Home bakery · Hand-shaped · Baked to order

Breadyy
or not.

Small-batch sourdough made from flour, water, salt, time, and whatever idea I can't stop thinking about this week.

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Fresh out of the oven

A few recent bakes

Plain sourdough loaf — **Plain sourdough**The everyday one

Cinnamon raisin sourdough — **Cinnamon raisin**

Apple pie filling sourdough — **Apple pie filling**

Scored sourdough before baking — **Fresh off the peel**

Every loaf, every experiment

See it all on Instagram.

The full lineup lives on my Instagram: new flavors, crumb shots, and the occasional loaf that didn't quite go to plan.

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Now taking orders

This week's bake

Everything is baked by hand in small batches, so quantities are limited. Once a loaf is gone, it's gone until the next bake.

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Meet the baker

Youngest of six, unofficial family chef, and chronically unable to leave a recipe alone. Read my story

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Jack Shulman · Baker

Hi, I'm Jack.

I'm the youngest of six kids, so growing up, the kitchen was naturally one of the busiest places in our house.

Some of my favorite memories are of cooking and baking alongside my mom, helping wherever I could, experimenting with recipes, and—probably most importantly—being the first one to taste whatever was coming out of the oven.

Food has always been one of the ways I connect with people. I genuinely love making something and getting to watch someone else enjoy it. I somehow end up becoming the unofficial chef and being the person who is hosting a meal, testing a new recipe, or insisting everyone try whatever I just made. Feeding people is definitely one of my love languages.

I've also never been great at leaving a recipe alone. I love playing around with unexpected combinations, taking familiar flavors and making them a little more interesting, and coming up with things you might not immediately think belong in a loaf of sourdough—but somehow just work. Some ideas are classic, some are a little different, and that's part of what makes baking so much fun for me.

Sourdough became the perfect outlet for all of that. I love that something so simple—flour, water, salt, and time—can become something completely different depending on how you treat it and what you put into it. There's something incredibly satisfying about the whole process, from feeding a starter to shaping a loaf to finally pulling it out of the oven.

What started as something I loved making for friends and family eventually turned into people asking when they could get another loaf. And that's really how this home bakery began.

At the end of the day, I'm still baking the same way I always have: by hand, in small batches, experimenting constantly, and making the kind of food I'm genuinely excited to share with the people around me.

Because to me, the best food isn't just something that tastes good—it's something you want to bring to someone's house, put in the middle of the table, tear into with friends, and share.

— Jack

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