As a young man, co- founder Josh couldn’t reach the lunch counter at La Teresita’s in Tampa, FL. So, he would sit on his grandmum’s lap while she fed him Cuban bread dipped in cafe con leche. It was here that Josh first fell in love with bread- and the food culture that connects people of all different backgrounds. It wasn’t long before he grew tall enough to dip his own bread in coffee at that counter. And, not much longer before he learned to make his own bread in Mum’s kitchen. A wife, three children and years later, in a COVID world lacking human interaction he began to bake yet again. The year 2023 brought altitude revision to the family recipes he had created in north Georgia, for the Rocky Mountains of Colorado.

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Co-founder Stephanie’s relationship with bread ended in the 1990’s, when she found her health was suffering due to alleged wheat sensitivity. After researching root causes, she discovered that perhaps it wasn’t wheat itself that had created her adrenal and digestive issues- but what was done to that ingredient and, how it was being produced in factories for mass consumption. Whole foods, prepared at home became a top priority with three young children in the house. Her first sourdough starter was a Parisian, aptly named Stella. The long fermented, traditionally prepared sourdough Stephanie baked with that levain didn’t hurt her stomach- and provided healthy, bioavailable vitamins for her family in the years that followed.

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