A round sourdough boule with a deep-scored, blistered crust on a wooden table in warm window light
Fern Street · baked to order · est. one stubborn winter

Made the night before you eat it.

A one-woman sourdough kitchen. Four loaves a week or forty — never a shelf of yesterday.

Get on the list Watch the bake
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Why there's bread on Fern Street

"I'm not trying to be a bakery. I'm trying to feed my street and not lose money doing it."

It started because store bread made my husband sick and I got stubborn about it. One loaf became four, four became a Saturday table.

Everything's made the night before you eat it. If it's on the shelf Saturday, it came out of the oven Friday night. That's the whole rule — and it's why I keep it small.

— Lola, Proof Bread
A seeded rye loaf half-wrapped in brown paper and tied with twine
wrapped by hand
Seeded rye, Saturday morning
One Friday night

The night bake, hour by hour.

Nothing here is baked ahead. Scroll through the hours between the mix and your table.

20:00Two raw shaped dough rounds resting in floured proofing baskets by lamplight
01 · shaped

Shaped by hand, left to rest.

The dough from this morning's starter, folded and set on the bench.

23:00A hand scoring a fresh curve into a raw floured round of dough with a lame
02 · scored

Scored, and into the oven.

One clean cut so the loaf opens where it should. Steam, then heat.

04:00A freshly baked boule cooling on a wire rack, faint steam rising
03 · set

The crumb sets overnight.

Cooling slow on the rack while the street sleeps. This is the part you can't rush.

07:00A finished loaf wrapped in brown paper and twine
04 · yours

Wrapped, and yours.

Off the list first. Whatever's left goes to the table by the maple.

A weathered wooden A-frame sign leaning against a brick wall in warm light
week of the 6th
what's coming
out of the oven
On the board

This week's bake.

01
Country sourdough
The everyday loaf. A 48-hour cold prove, blistered crust.
$12
02
Seeded rye
Caraway, flax, a darker crumb. Keeps all week.
$13
03
Olive & rosemary Sold out
Castelvetrano olives, rosemary from the back step.
$14
04
Cinnamon buns Stall only
Half-dozen, iced warm. Saturday table, never the list.
$16
The list

Get on it, get bread.

Lola bakes exactly what the list claims, plus a few for the table. No card saved, no trap — you confirm each Thursday and skip whenever.

22of 30 loaves spoken for this week
reserved
Mara
reserved
Theo
reserved
Priya
01 · your loavestap + to add
Country sourdough
$12 · 48-hour prove
0
Seeded rye
$13 · caraway & flax
0
Olive & rosemary
Sold out this week
gone
Cinnamon buns
$16 · stall pickup only
0
02 · pickup
03 · your name
no loaves yet$0
A small Saturday bread stall under a canvas awning on a quiet town street
Saturdays on Fern Street

The table by the old maple.

Saturday
7:00am — till it's gone
Sun – Thu
List only
Friday
In the kitchen

Good bread, one street at a time.

Get on the list and there's a loaf with your name on it Saturday. Miss it, and there's always the table — if you're quick.

Get on the list