On a quirky stretch of Meserole Street in Brooklyn, the smell of baking fills the air. No one knows where it comes from. No sign points the way. We’re baking for other businesses but we also want to bake for you, a person who is not a business. (We’d never stoop so low as to say something like finally launching direct-to-consumer- but that’s what it is.) Make a website, sell online, become an e-baker. It just might work. Please bear with us. We do more baking than e-comm-ing. But baking is the hard part and we do that quite well, every day, for years and years. We specialize in bread and pastry that people want to eat. The flour is mostly organic and/or regenerative and/or local. The dairy is from Sullivan County, New York. The gray sea salt is from the 2,000 year old salt beds in Île de Ré (Island of the Sun), France. Sourdough as a method, not a buzzword. Fermentation time as a process, not an arm’s race. We can talk about flour mills and hydration when you get here. If you ever traveled abroad and ate lots of bread and felt really good and wondered how to get that feeling again, you’ve come to the right place. There’s a reason bread isn’t taxed: it’s considered a basic necessity. Get a loaf for the week, it will be the best thing you can do for yourself.