The Beginning
Flour & Stone started in 2018 when our founder, Emma Chen, decided to turn her lifelong love of bread baking into something more. After years of perfecting her sourdough technique in a tiny apartment kitchen, she opened a small stand at the local farmers market.
The response was overwhelming. Within weeks, she had a loyal following of bread lovers who would line up early just to get their hands on her signature country loaf. That's when she knew this was more than a hobby—it was a calling.
Our Philosophy
We believe that great bread is a product of time, not shortcuts. Our sourdough starters have been carefully nurtured for years, developing complex flavors that simply can't be rushed or replicated.
Every ingredient we use is chosen with intention. We source heritage grains from local farms, use filtered water, and never add preservatives or artificial additives. The result is bread that tastes like bread should—honest, wholesome, and deeply satisfying.
From the first fold to the final bake, every step is done by hand. This isn't just a process for us—it's a meditation, a craft we've dedicated ourselves to mastering.
What We Stand For
Patience
Our doughs ferment for 24-48 hours, developing flavors that can't be rushed.
Local Sourcing
We partner with regional farms for heritage grains and seasonal ingredients.
Community
We're more than a bakery—we're a gathering place for bread lovers.
The Team
Our bakers start at 3am every day to ensure you get the freshest bread possible. Meet the people behind the loaves.
Emma Chen
Founder & Head Baker
Marcus Rivera
Pastry Chef
Sarah Kim
Operations Manager