From Wheat to Bread
Anatolia (the period around 3300-3000 B.C.)—the homeland of wheat. Fertile soils, bountiful harvests, and artisanal breads lovingly crafted by hand for centuries… This is where our story begins. Passed down through generations, the knowledge, skill, and devotion of our ancestors have been gathered into one pair of hands.
In the early 2000s, this heritage found its way to the kitchens of Northern Virginia Community College—one of Virginia’s most respected schools—where I trained in Culinary Arts. Under the expert bakery instruction of Austrian GMC Wilhelm Jonach and the guidance of Chef Mike Herbert, whose professionalism in hospitality and culinary arts shaped my craft, I blended timeless tradition with modern expertise.
Today, we carry that harmony forward—serving our community with a variety of fresh baked goods and artisanal breads made from wholesome, clean ingredients: unbleached flour, filtered water, sea salt, cane sugar, active yeast, and extra virgin olive oil. Each loaf is shaped by hand, slowly fermented one at a time, with care and respect for the craft. We also offer catering and delivery services to ensure that everyone can enjoy our delicious creations.
Today | By Appointment |
WE RECOMMEND ORDERING AHEAD OF TIME FOR CONVENIENT CURBSIDE PICK-UPS AND DELIVERIES
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.
