[IMAGE: the baker shaping dough at dawn]
We started with one oven and a stubborn starter named Dolly.
Sweet & Flour began as a weekend stall — two people, a folding table, and more bread than we could sell. People kept coming back. So we found a corner shop, kept the same starter alive, and never learned how to cut corners.
Everything is still mixed, shaped, and baked here, by hand, in small batches. If it sells out, it sells out. That's the deal with real bread.
— Mara & Theo, founders