The Floured Fable began with a simple sourdough starter and a curiosity that quickly became a passion.

What started as learning to bake bread became a slower way of living—one built around natural fermentation, thoughtfully sourced ingredients, and the belief that some things simply shouldn’t be rushed.

Every loaf is made by hand in my home kitchen in Oakley, California. I bake in small batches using a century-old San Francisco sourdough starter, organic flours, filtered water, and Redmond’s Real Salt. Alongside bread, I create small-batch preserves using seasonal fruit whenever possible, celebrating the flavors of each harvest.

The name The Floured Fable comes from my love of stories. Books have always been a part of my life, and I wanted this bakery to feel like stepping into one—a place where good food, thoughtful craftsmanship, and meaningful gatherings belong together.

Whether you’re picking up a warm loaf for your family table, sharing a jar of preserves with a friend, or simply slowing down for breakfast, I hope these provisions become part of your own story.

Thank you for being here.