Get Full. Be Great.

Sourdough Breads, Sweet Treats, and Other Provisions

Our breads and treats are available for weekly pickup in 21140.

We also offer delivery to 21140, 21035, 21037, 21401, and 21403.

We are a family-run home bakery located just outside of Annapolis, MD.

We are Gratefull. Because we believe that cooking is a love language, gratitude is a flavor, and food with integrity will feed the body and soul. We believe there is no school like the old school. Real bread and food made from scratch,  by hand, by the people selling it. We’re here to feed friends, family, neighbors, community. Grateful. Get full. Be great.

Why sourdough?

There is something about naturally leavened bread that is magical. Three simple ingredients - flour, water, a little salt - create something universally regarded as delicious and nourishing, craved around the world. A bag of flour and a gallon of water are not enough to survive on,  but mix them together, leave it for a time to ferment and cook it. This will yield something incredible, that can sustain. Bread. Bakers work in symbiosis with the yeasts that raise their breads. Working with and manipulating, not disrupting, natural processes. There are few things I can think of as more Human. Be a human, eat bread.

No Crumb Left Behind

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No Crumb Left Behind •

THE BAKEHOUSE

Signature Spice Rub

Developed for years, in secret, our good-on-everything seasoning blend is now available anytime. From steaks and burgers to shrimp and veggies to dressing and dips, our blend brings just the right amount of heat and depth of flavor. But where this rub really shines is BBQ, creating the perfect bark and balance of flavor for fatty smoked meats. This is the one.

HOW WE USE THE GOODS

Ready to get creative? Check out Chef Brian’s favorite ways to use our products.

Meet Chef Brian

I’ve been a chef for more than a decade, after growing up cooking at home with and for family, and falling in love with feeding people. I have spent time in just about every kind of restaurant from fast casual to Michelin starred tastings, to high volume hotels, eventually opening Forward Brewing and then head chef-ing at Flamant here in Annapolis for 2 years.  I worked with many kinds of doughs over the years and even implemented restaurant-wide bread programs along the way. Recently my wife, Jamie and I decided to sell bread directly, ourselves. What has been a passion project for the past 10 years has now become a craft to share. Real bread. Done well. And some tasty sweets too.