Bread with a story.

Two friends, one starter, no shortcuts

Flour & Fable began in a home kitchen with a jar of bubbling starter and a borrowed oven. Today we still bake the same way: long ferments, no improvers, and flour from farms we can name.

Every loaf is shaped by hand. You will often find us at the counter, flour on our aprons, happy to tell you what came out of the oven ten minutes ago.