The Sandwich Loaf
Our most popular bread. A soft, even crumb that toasts beautifully. Five ingredients only: our 100-year starter, organic flour, raw honey, salt and organic extra-virgin olive oil.
Baked with care. Shared with love.
Sourdough breads, custom cakes and weekly bakes from Sarah's kitchen, made with real, whole ingredients. Never seed oils, never fillers. Order by Wednesday night and pick up Saturday at the Charlotte Farmers Market.
Find us at the Charlotte Farmers Market
Come taste the breads, place an order in person, and take something home fresh from the basket.
- When
- Every Saturday morning, until sold out
- Where
- Charlotte Farmers Market, Charlotte, NC
- Preorders
- Order here by Wednesday at 8 PM and Sarah sets your bread aside for Saturday
The breads
Every loaf is baked fresh to order from our wild sourdough starter. Nothing is premade or kept on a shelf.
The Bear Bread
Our sourdough, hand-scored into a sleeping bear. A 48-hour cold ferment, a crisp blistered crust and an open, chewy crumb. No two loaves are quite the same.
The Starter & Recipe
Our wild starter has been alive for over 100 years, passed down through generations. Take home a live jar with the full sandwich loaf recipe and feeding instructions.
Every cake, built just for you
There's no standard menu. Birthday, wedding, anniversary or any occasion: Sarah works with you on the flavors, filling and design, then bakes it with real buttercream and zero artificial colors.
Custom cakes need at least a week's notice. Cupcakes, cinnamon rolls and focaccia are on the weekly menu.
Never in our kitchen
- Seed oils (canola, vegetable, soybean)
- Fillers, gums and emulsifiers
- Artificial flavors or colors
- Preservatives of any kind
- Bleached or bromated flour
- High-fructose corn syrup
- Margarine or shortening
Always in our kitchen
- Real grass-fed butter
- Organic unbleached flour
- Cane sugar and raw honey
- Farm-fresh eggs
- Full-fat dairy
- Wild-fermented sourdough starter
- Good olive oil where oil is needed
“If you can't pronounce it, it's not in our kitchen. We bake the way home kitchens used to, before seed oils and shortcuts became the norm.”
Sarah Flickinger, baker
Meet Sarah
Sarah has been baking for as long as anyone can remember. What started at a kitchen counter has become something she believes in deeply: the food you eat every day should make you feel good. Actually good.
The goal is simple. Food that loves you back.