"If you had your own pizza place what would you call it?”

Without hesitation, Amelia says “Crust Almighty"

I’m baking as a hobby. It started with pizzas in our backyard oven and migrated to naturally fermented sourdoughs few years ago. I’m experimenting and trying to get better, but I’ve figured out some of the foundational stuff.

This is not intended or expected to make much and the volume will be limited by my capacity- but it tastes pretty good and if the demand is there I’ll get some equipment ramp it up. So please enjoy the breads, if you don’t please leave positive feedback anyway.

We’ll be listing and expanding the product mix based on requests and whims. Please keep in mind that availability will be limited and many items will be completely made up.

Enjoy,

Adam