Our story

Hill Bread began with a single sourdough starter and a borrowed deck oven on a foggy morning. What started as weekend experiments for neighbors grew into a daily ritual for the hillside community.

We mill regional grains, ferment slowly, and bake in small batches so every loaf arrives at its best. Pastries are laminated by hand; savory items follow the seasons.

Whether you pick up at the counter or request local delivery, you're tasting the same care we put into our first bake.