Slow Rise, Big Love

Us.

Naturally leavened sourdough, bubbly focaccia, and crave-worthy bakery-style cookies.
Small-batch bakes for porch pickups, pop-ups, and special events across South King and Pierce county.

This Week at the Bakery

Fresh drops are announced weekly vis sms. Preorder online, then swing by porch pickup or catch us at a local pop-up.

See Menu

Slow Rise, Big Love

“Best focaccia I’ve ever had — the herb loaf was gone in 10 minutes.”

Enumclaw local

Stay Connected

Follow along for weekly bakes, market updates, and behind-the-scenes of microbakery life:

Instagram: @lovedrivebakery
TikTok: @lovedrivebakeryTi

Join the Email List →

kTok: @lovedrivebakery

Services

Focaccia Class
50 US dollars
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Sourdough Workshop
75 US dollars
Book Now

Upcoming Events

Baking Resources

Our digital kits are meticulously crafted to help aspiring home bakers get started in their microbakery journey.

KITS

We offer personalized coaching services for hands-on guidance tailored to your baking ambitions.

WORKSHOPS

Explore our online resources including instructional videos, recipes, and baking tips to inspire creativity.

ONLINE CONTENT

Stay updated with our community newsletter filled with baking news, tips, and event information.

NEWSLETTERS

This is your Project description. Whether your work is based on text, images, videos or a different medium, providing a brief summary will help visitors understand the context and background.

If you’re only paying yourself $19/hour…

how exactly are you surviving 20-hour bake days?

I’ve talked to over 1,000 of you in my DMs in the last six weeks.

Yes — I respond to everyone.

And almost every time someone tells me they’re burned out, ready to quit, exhausted…

I ask one question:

“How much are you paying yourself?”

The answer is usually:
• $18
• $19
• $20
• Or “I don’t really know.”

That’s the problem.

Your hourly rate is not the final number.

It’s the starting number.

You don’t just pay yourself.
You mark it up.

Because this is a business.

My formula:

COGS
• Labor (hourly rate × time)
• Overhead
= Base Cost

Base Cost × 2–3x markup minimum
= Retail Price

And for context?

My hourly rate is $90.

Not because I’m baking gold.

But because I value my time, energy, and capacity.

You cannot build a sustainable microbakery on $19/hour martyr energy.

Stop pricing to get sales.
Start pricing to stay in business.

Comment PRICING.

⸻

SEO: microbakery business, cottage bakery pricing, home bakery profit margins, how to price baked goods, profitable cottage food business, home bakery systems, bakery markup formula

#microbakery

The part people see:
The pivot.
The move.
The reinvention.

The part they don’t:
Daily regulation.
Hard conversations.
Letting identities die.
Staying sober.
Making the next decision anyway.

Most people don’t fail because they’re incapable.

They fail because they expand faster than their nervous system can hold.

Capacity isn’t built in a breakthrough moment.
It’s built in the quiet, disciplined, boring days.

If you’re building something bigger …
build the version of you who can hold it.

If you don’t know where to start, DM me and I’ll tell you where I did 🩵

#microbakery

There’s a lot of “cute” advice in the Microbakery world.

“Just lower your prices.”
“Add more flavors.”
“Launch every week.”
“Your product will sell itself.”

That’s hobby advice.

I teach structure.

Because running a microbakery, cottage bakery, or home bakery isn’t just about baking well, it’s about:

• pricing correctly
• protecting your margins
• limiting your menu with intention
• building repeatable systems
• operating like a founder

And to be successful, you need a business model that actually works.

If you want structure, clean margins, and a system that holds —
comment STRUCTURE and I’ll send you the link.

#microbakery

⸻

SEO: microbakery business, cottage bakery, home bakery business, bakery pricing strategy, bakery profit margins, how to price baked goods, small bakery systems, starting a microbakery, profitable home bakery, bakery business tools

There’s a romanticized version of running a microbakery.

Cute boxes.
Sold out posts.
Soft lighting and sourdough scoring videos.

What people don’t show you:

• 4am prep
• Tight margins
• Ingredient cost spikes
• Reinvesting most of year one
• Learning how to actually run a business

Baking is a craft.
Running a microbakery is a business.

And the bakers who make it long-term…

They treat it like one.

If you’re done underpricing, overextending your menu, and hoping it works…

2026 is your founder year.

The dashboards + pricing tools I use are in my Stan Store.

Run it like one 😘😘😘😘😘

⸻

SEO: microbakery business, home bakery business, cottage bakery, pricing baked goods, bakery profit margins, how to start a microbakery, small bakery systems, bakery pricing formula, bakery business tools, profitable home bakery

#microbakery

There is a version of you whose microbakery pays her consistently.

Not because she’s more talented.
Not because she has more followers.
Not because she bakes more flavors.

But because she made founder-level decisions.

I’ve coached over 1,000 microbakers, and the shift is never about skill.

It’s about:
• tightening the menu
• knowing your margins
• pricing with intention
• building a repeatable launch rhythm
• separating identity from one sales week

That’s how a home bakery becomes a profitable business.

If you’re building a microbakery in 2026 and you’re tired of guessing — this is your season to get structured.

The tools I use (and teach) are in my bio.

⸻

SEO: home bakery business tips, microbakery systems, home bakery pricing help, cottage food menu, microbakery menu planning, home bakery marketing, how to start a microbakery, microbakery coach

#microbakery

🥀 Valentine’s Day as a founder hits different.

While everyone’s talking roses and romance… we’re over here talking profit margins, pre-orders, and paid invoices.

If you’re building a microbakery, juggling a 9–5, or trying to grow without burning out 🫶🏽 this is your love language.

#microbakery

If you’re building a microbakery while working full-time… this is your reminder:

You don’t need to bake more.
You need a rhythm.

Most working microbakers burn out because they’re trying to copy someone who bakes full-time.

Weekly launches.
Huge menus.
Constant availability.

That model only works if baking is your full-time job.

If you have a 9–5, kids, a nervous system, and a real life…

You need structure.

When I built Love Drive Bakery while working in tech, I didn’t launch every week.

I built a repeatable 4-week rhythm.

CEO week.
Production week.
Off week.
Refine week.

Pre-orders only.
Limited quantities.
Sell out on purpose.

That rhythm is what allowed my microbakery to grow without destroying my energy.

And now that I’m stepping back into full-time work again, I’m building the same way.

Founder energy > frantic baker energy.

If you’re serious about building a profitable home bakery in 2026 — especially while employed — follow along.

Tools + systems are in my bio.

#microbakery

⸻

SEO: home bakery business tips, microbakery systems, home bakery pricing help, cottage food menu, microbakery menu planning, home bakery marketing, how to start a microbakery, microbakery coach

10 rules to follow.
10 rules I teach.
10 rules I’ve watched separate hobby bakers from founders.

I don’t make these up for engagement.

They come from:
– coaching 1,000+ microbakers
– reviewing hundreds of menus + P&Ls
– building my own bakery while working 40+ hours in tech
– watching what actually scales (and what quietly collapses)

Trends change.
Ingredients fluctuate.
The algorithm spirals.

Principles don’t.

Read the list again.

Which rule made you uncomfortable?

That’s your growth edge.

If you’re building founder energy in 2026, you’re in the right place.

#microbakery

⸻

SEO: home bakery business tips, microbakery systems, home bakery pricing help, cottage food menu, microbakery menu planning, home bakery marketing, how to start a microbakery, microbakery coach

But Marizsa… I need variety.

“But I need to showcase my skills.”
“But customers want options.”
“But if I only sell 3–5 things I’ll lose sales.”

I hear this every week.

Here’s what I’ve seen after reviewing hundreds of microbakery menus:

When money feels tight…
When your prep feels chaotic…
When you’re exhausted but still “busy”…

It’s almost never a talent issue.

It’s a focus issue.

A tight menu forces you to:
• share ingredients
• simplify prep
• reduce waste
• build repeatable systems
• become known for something

And in a growing industry, being known for something matters more than being able to bake everything.

You don’t build authority through variety.
You build it through precision.

If tightening your menu feels overwhelming, that’s not a creativity problem.

That’s a systems problem.

And systems are built — not guessed.

You know where to find mine.

#microbakery

⸻

SEO: home bakery business tips, microbakery systems, home bakery pricing help, cottage food menu, microbakery menu planning, home bakery marketing, how to start a microbakery, microbakery coach

If I were a home baker who wanted steady orders without burning out, this is the exact path I’d take.

Not more content.
Not more pop-ups.
Not more hustle.

I’d focus on retention first.
I’d build one simple backend system that tells me what actually matters.
I’d price so my energy, time, and margins all make sense together.
I’d create a weekly rhythm my nervous system can trust.
And I’d let systems carry the bakery on the days I’m tired, human, or both.

Most bakers don’t fail because the product isn’t good.

They burn out because the backend is doing too much guessing and not enough supporting.

Structure is what makes this sustainable.
Not willpower.

💛If this clicked, the Microbakery Business Dashboard is where I teach this in practice, it’s in my bio

SEO: microbakery tips, home bakery coach, cottage food bakery, bakery business systems, pricing for bakers, microbakery startup

#microbakery

I started sharing microbakery strategy because I wanted other bakers to stop struggling through the things I had to learn the hard way.

What I didn’t expect…
was the impact.
The messages.
The gratitude.
The real humans on the other side of the screen saying,
“this finally makes sense” and
“I needed this so badly.”

Helping people build something that feeds their family, their confidence, and their creativity hits different.
It matters.

I love this work.
And I’m not stopping anytime soon.

If you want the systems, templates, and support to run your bakery like an actual CEO everything’s in my bio.

SEO: microbakery strategy, home bakery coach, cottage food tips, start a micro bakery, bakery business systems

#microbakery

Don’t miss slide 4 👀

It’s the part no one ever told me… and the reason the dashboard even exists.

When I started Love Drive Bakery, I thought the “hard part” was the baking.

It wasn’t.

It was everything around the baking the planning, the pricing, the admin, the orders, the decision fatigue, the damn burnout.

So I built the system I wished existed.

The one that matched my real life. The 9-5, the dog-mom hours, the curveballs, the “I cannot hold all of this” reality.

And once I created a structure that supported me instead of draining me… everything clicked.

If you’re trying to build your bakery in 2026 without losing your mind, read through the slides.

There’s a piece in here that will shift something for you.

And if you want the exact tools I use to plan, price, and run LDB like a real business -- you know exactly where to go ;)

Everything’s also in my bio if you want to dive in now.

🧡 Save this for your next planning session.

SEO: microbakery tools, home bakery business, cottage food tips, microbakery systems, bakery planning, how to start a microbakery, home bakery organization, pricing tools for bakers, bakery dashboard, small batch baking systems

#microbakery

If there’s one rule that changed my entire microbakery, it’s this:

Your bakery should fit your life.
Not take over your life.

I stopped trying to bake every week, chase every idea, or “keep up” with what other bakers were doing… and I rebuilt everything around a rhythm my actual nervous system could hold.

For me, that looks like:
• Week 1: prep + production
• Week 2: clean, reset, breathe
• Week 3: no baking — live my life
• Week 4: CEO week (systems, planning, money, menu, marketing)

That’s it.
Four weeks.
No burnout.
And somehow… way more profit, creativity, and consistency.

If you’re tired of running your bakery on guessing, panic, or “I just I’ll figure it out latert”… try a rhythm like this.

Structure is freedom. You get to have both.

If you want the tools I use to plan, price, and run my microbakery without guessing, everything’s in my bio.

🧡 Save this if you want a bakery that supports your life 🤗 not replaces it.

#microbakery

SEO:
home bakery schedule, microbakery workflow, cottage food planning, how to run a home bakery, microbakery systems, monthly bakery drop planning, home bakery tips, microbakery productivity, start a home bakery 2026, bakery business routine

If a micro baker came to me and said,
“Marizsa… I just want steady orders and a business that doesn’t drain me,” these are the exact steps we’d start with.

Not the vague advice that sounds good but fixes nothing.
Not “post more.”
Not burning yourself out trying to sell everything to everyone.

Just real structure.
Real clarity.
A real system that actually supports your life.

We already know home bakers aren’t failing at the baking…
they’re stuck in the backend.

And once you clean that part up, everything else gets easier. I’m talking about your drops, pricing, consistency, CONFIDENCE 😘

If you want the tools I use to plan, price, and run my microbakery without guessing, comment CEO and I’ll DM you the link.

💛 Save this for your next drop planning session.

#microbakery
⸻

SEO: home bakery business tips, microbakery systems, home bakery pricing help, cottage food menu, microbakery menu planning, home bakery marketing, how to start a microbakery, microbakery coach

Most bakers don’t fail at the baking.

They fail at the backend.

That’s the part no one talks about.

The permits.
The pricing.
The systems.
The menu that sells without draining you.
The rhythm that lets you get orders every week instead of every once in a while.

That’s the work I do.

I help home bakers go from
“where do I even start?”
to
“I actually feel in control of my business.”

Not through hustle.
Not through luck.
Through structure!

The kind that makes your bakery feel lighter, not heavier.

If you want the tools I use to run Love Drive Bakery like a real business (not a hobby), they’re all waiting for you in my bio.

And if you’re ready for support beyond that, comment CEO and I’ll point you to the next step.

🧡 Save this for the day you’re tired of winging it.

SEO: microbakery tips, home bakery coach, cottage food bakery, bakery business systems, pricing for bakers, microbakery startup

#microbakery

If you’re a home baker trying to build something real this year, I hope this one lands for you.

I didn’t “scale.”
I didn’t bake more.
I didn’t build a giant menu or run myself into the ground. (Although I see a TON of you doing this) 😬😬😬

What changed my microbakery was finally admitting that my life, my energy, my schedule, my nervous system all needed to lead the way.

Not the algo.
Not what other bakers were doing.
Not the hustle harder mentality!

Once I rebuilt LDB around what I could actually hold, everything shifted.

Sales. Stress. Systems. Consistency. Community.

All of it.

If you’re in your cottage food era, microbakery era, or “just trying to get steady orders without losing my mind” era… this story is for you.

And if you want the exact tools I use to plan, price, and run my bakery without guessing, comment “CEO” and I’ll send you the system I use behind the scenes.

💛 Save this if you needed the reminder that your bakery can fit your life, not the other way around.

#microbakery

✨ SEO: microbakery tools, home bakery setup, micro bakery equipment, cottage food business tips, baking business essentials, home baker workflow, small batch baking tools, bakery setup checklist

Last year when I started my microbakery journey, you better believe I did every kind of market research trying to figure out what I actually needed to launch.

However, the real answer was: just start and fumble through it.

Do I recommend that for the baking part…ABSOLUTELY yes experiment, ruin a few batches, learn your dough.

Do I recommend that for the business part though - F NO- 🙅🏻‍♀️🙅🏻‍♀️

In my research, I couldn’t find anything built for the first two years of a real home bakery…so I did what any technical program manager turned home baker would do:

I built what I needed.

And if you’ve been here long enough, you already know my 2026 goal:
help 1,000 humans launch their microbakery, get steady orders, and stop guessing what to do next.

Because the economy is weird, life is expensive, and people will always show up for bread and cookies made from scratch.

If you’re the person who’s been circling the Microbakery dream,
saving posts, pinning ideas, telling people “maybe this year…”
welcome. 🤗

You’re in the right space of the gram 😘

Also let me be super clear about this one part everyone messes up:
👎You don’t need more confidence.
👍You need a clear plan.
👍You need tools that make the first step obvious.
👍You need a system that saves your time and brain power.

Everything I’ve built for my own bakery including the checklists, the templates, the launch plan, the retention system is all in my bio.

❤️‍🔥❤️‍🔥Or comment CEO and I’ll send the link directly.❤️‍🔥❤️‍🔥

Welcome friends!!

#microbakery

Ten years changes you in ways you don’t notice until you look back.

2016 me had no idea what she’d have to walk through.
2026 me is grateful she did.

Still learning.
Still becoming.

Finding yourself is a slow process and if you’re in the thick of it, keep going baby!! Your future self is cheering you on.

Xoxoxox

If I could restart my microbakery from day one… here’s everything I’d buy again (and the stuff I’d skip).

When I launched, I grabbed so many things I thought I needed 🫠 and honestly, your kitchen doesn’t need to look like a commercial bakery to run like one.

What I wouldn’t buy again:
→ professionally printed labels + branded boxes (your bakery will evolve faster than you think)
→ those cheap wire cookie racks
→ customer order bags (your customers will bring their own if you say so in your pickup announcement)

Everything else is still in my rotation:
- airtight storage,
- proofing containers,
- storage shelves,
- packaging,
- dough tools,
- cleaning supplies (restaurant grade)

All the unsexy stuff that keeps LDB running without frying my nervous system.

If you want the exact list of tools I use in my home bakery,
comment “STARTER” and I’ll send you the Amazon storefront link.

✨ SEO: microbakery tools, home bakery setup, micro bakery equipment, cottage food business tips, baking business essentials, home baker workflow, small batch baking tools, bakery setup checklist

#microbakery

Here’s what that shift looked like for me:

When I first started my microbakery, I was glued to everyone else’s page.

What they baked.
How often they dropped.
What their cookies looked like.
What their packaging was.
How “perfect” they seemed.

I thought that’s what I had to mimic to be taken seriously.

But what had happened was…
Everything finally clicked when I stopped trying to build someone else’s bakery…and started building one that made sense for my life, my capacity, and my nervous system. 🤗

Here’s what changed:

• I stopped chasing aesthetics and focused on what I could execute consistently
• I perfected my own recipes in my own oven (most online recipes fail tbh)
• I created a rhythm I could actually sustain without melting down
• I gave myself permission to NOT do pop-ups if they drained me
• I stopped expecting myself to operate like a team when I was one person

That’s when my drops sold out.
That’s when baking felt fun again.
That’s when I became a business, not just someone “trying to bake.”

If you’re in your comparison era, hear me gently:
Your bakery will take off the minute you build it for your life, not theirs.

✨ Want help with that?
All my microbakery launch tools + the business dashboard are linked in my bio.

#microbakery

POV: you’re obsessed with baking… but the second you think about turning it into a business, your brain whispers “ok but how??”

I built my microbakery in 8 weeks — with a full-time job, no extra hands, and zero clue what I was doing.

And I wish someone had handed me this breakdown instead of letting me trial-and-error my way through burnout.

And the truth is…
Most micro bakers don’t quit because of recipes…they quit because the business (and the pressure) hits harder than they expected.

If you want this to actually work in 2026 you absolutely must build your foundation, protect your energy, and stop guessing.

The structure matters more than anything.

✨ The Launch Kit + all my tools are in my Stan.
It’ll cut your learning curve in half — and save you from the mistakes that almost took me out.

#microbakery

If you run a home-based microbakery, here’s the truth no one teaches you:

Your cookies aren’t the hard part.

Running a business from your kitchen is the real skillset.

Most bakers hit a wall because they’re trying to build a legit money-making operation… while treating it like a cute side hobby.

Your nervous system feels that mismatch immediately.

Over this last year I’ve focused on building my bakery in a way my body can actually sustain.

And now I’m sharing that w you:

1. Price like a business, not a people-pleaser.

Your ingredients, time, labor, packaging, cleanup, admin — it all counts.

If your prices make you resent baking, they’re too low.

2. Create capacity before you create demand.

Stop taking every request.
Stop custom-ordering yourself into chaos.

Your schedule is part of your business model.

3. Tighten your menu.
A microbakery thrives when there’s clarity.

Two to four core items that you do exceptionally well will outperform a chaotic menu every time.

4. Build systems that hold you, not drain you.

Prep lists. Batch days. Order cutoffs. Pickup windows.

Your nervous system needs predictable structure so your creativity can breathe.

5. Let yourself be seen as a real business owner.

Not “just baking.”
Not “just a home bakery.”
You are running a full operation out of your house.

Own that energy — your customers feel it.

Once your nervous system is aligned with your business… the work feels lighter, your decision-making sharpens, and your bakery finally starts paying you like the business it actually is.

If you want me to break down the exact framework I use to keep LDB sustainable, comment “BAKERY” and I’ll send you the steps. 💛

#microbakery

I never planned on becoming a “sugar cookie baker.”

For years, my world revolved around sourdough — structure, fermentation, timing, precision.

The “serious” side of baking. The part that mirrored my own season of rebuilding.

But somewhere inside Love Drive Bakery, another truth started to appear:

Not everything delicious has to be complicated.
Not everything meaningful has to be a full transformation arc.
Some things exist just to bring joy.

That’s where these Holiday Sprinkle Sugar Cookies came in.

I started making them because I needed a cookie that was:

• beautiful for tins and holiday tables
• sturdy enough for markets
• easy enough for anyone to bake
• nostalgic without being basic
• bakery-style soft, chewy, and intentional

And once I nailed the base dough, something clicked.

This recipe became the bridge between my two worlds:
the precision of a microbakery and the simplicity of pure holiday comfort.

They’re everything I love about bakery-style cookies:

chewy centers
crisp edges
buttery flavor
no-fuss ingredients
consistent results
kid-approved, Santa-approved, market-approved

And they carry the same philosophy I build my entire bakery on:

Intention in the details.
Joy in the process.
Alignment in the way you create.

Whether you’re a home baker, a microbakery owner, or someone trying to fill a cookie tin without losing your mind — this is the recipe I’d hand you first.

Simple.
Reliable.
Pretty.
And baked with heart.

This is Love Drive Bakery in cookie form.

#microbakery #holidaycookies

This year wasn’t about reinvention.

It was about remembering who I actually am when I stop abandoning myself.

Going alcohol-free.
Letting my body lead.
Taking FMLA because my spirit refused to keep living out of alignment.
Building something that feels like me — not the version of me I performed to stay safe.
Learning my nervous system like it’s a language I should’ve been taught in childhood.
Letting softness be strength.
Letting support exist.
Letting truth be the whole point.

Love Drive Bakery didn’t just grow this year — I did.

In ways that don’t show up on a spreadsheet but show up everywhere else.

Here’s to a year of choosing myself in every timeline.

And to walking into the next one as the most honest version of me yet.

#microbakery

I didn’t start Love Drive because I wanted a bakery.

I started it because I needed something that felt honest.

The last five years have been a mix of inner work, avoidance, breakthroughs, health issues, sobriety, and finally choosing alignment.

The bakery grounded me when I was losing myself.
And it became the doorway back to who I actually am.

This space is evolving with me now.
More truth.
More behind-the-scenes.
More of my real story, not the curated one.

If you’re here for the food, stay.
If you’re here for the becoming, welcome.
If you’re here for both, you’re my people.

#microbakery

My 2026 word is ELEVATE — my experience, my ingredients, my strategy, my systems.

Because your bakery doesn’t grow through hustle alone… it grows through refinement.

What’s ONE thing you want to elevate next year?

Here are mine:

1. Elevating my customer experience
Creating unforgettable, thoughtful, personal touches inspired by Unreasonable Hospitality.
The tiny details become the reason people come back.

2. Elevating my pastries
European-style standards: grass-fed butter, organic eggs, pre-industrial grains, and flavor profiles that actually linger in your memory.

3. Elevating my strategy
Studying real food trends — how Gen Z + Millennials actually eat, buy, and choose joy — so every bake feels intentional, not random.

💛 If you’re elevating your bakery next year too, everything you need is in my bio.

—

SEO:
microbakery tips · home bakery business · cottage food baker · bakery systems · microbakery coach · home bakery strategy · bakery marketing · small batch baking

#microbakery #homebakery

Every year I work on building out my holiday cookie tin recipe book. The one I want to pass down someday.
Only recipes I absolutely love make the cut.

This one made it in immediately.

These White Chocolate Peppermint Cookies are soft, thick, creamy, and cool without that harsh peppermint bite.

I use Valrhona white chocolate for that melty creaminess and dye-free Atkinson peppermint so the flavor stays clean, festive, and not artificial.

The balance is unreal — buttery with a little tang, just enough peppermint, never overpowering.
These aren’t “holiday cookies.”
These are the cookies Santa actually wants on Christmas Eve.

If you want this in your cookie tins, comment SANTA and I’ll DM you the recipe.

📌Full recipe in comments — save this for your cookie tins, gifting boxes, or your December baking ritual.

⸻
SEO: white chocolate peppermint cookies
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valrhona cookie recipe
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#microbakery

December is simple this year: one event, no porch pickups, and one slot left for holiday orders.

Sunday, Dec 14 • 1–4pm
Santa on Cole — 1421 Cole St, Enumclaw

I’ll have OG sourdough and a winter cookie menu that feels like the season with an LDB twist.

Think: peppermint done right, nostalgic chocolate, a little yuzu, a little magic.

If you want a holiday cookie box or a special order, email hi@marizsa.love — once the last spot is gone… it’s gone.

See you on Cole.

Come stock up, say hi, and grab something warm while you’re downtown. ❄️

#enumclaw #microbakery

Running a micro bakery isn’t about going viral (you know, I’ve told you this hundreds of times already) it’s about becoming part of your neighbor’s weekly rhythm.

What reminds people YOUR business exists?

#microbakery #homebakery #enumclaw

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Slow Rise, Big Love

Us.

This Week at the Bakery

Slow Rise, Big Love

Slow Rise, Big Love

Slow Rise, Big Love

Stay Connected

Services

Focaccia Class

Sourdough Workshop

Upcoming Events

Baking Resources

​

Follow us on Instagram

Get in Touch with Us

Contact us