Back in 2020, in Denver, when the world slowed down and store shelves emptied, our bread baking journey began out of necessity. The bread shelves were empty and yeast was nowhere to be found, so we turned to the old ways, flour, water, and patience. What started as a way to fill downtime between zoom meetings, making bread became something much more and we couldn’t let go of it. Loaves turned into gifts, gifts turned into gatherings, and before long, the rhythm of baking became part of everyday life. There’s something special about sharing bread that brings people together in the most honest way.

About a year later, my husband, our two dogs, and I sold most of what we owned, packed up what mattered most, and moved to St. John, VI. SloHi, our beloved sourdough starter came with us. Today, it’s nurtured with a recipe of rainwater collected from the sky (triple-filtered and UV-purified), French Celtic sea salt, and Italian 00 flour. We hope our bread makes a meaningful contribution to this beautiful island, while staying mindful of our environmental impact. That’s why we package each loaf simply with a single piece of butcher paper that can be composted. If you go with our pizza crust, the plastic container is recyclable on the island of St. John or it can be reused as tupperware.