Good coffee.
Better bread.

Two bakers, one tiny oven.

We started Flour & Flame with a market stall and a sourdough starter named Doreen (she's still going). The idea was simple: bake the bread we wished we could buy, and pull coffee we'd actually want to drink.

Ten years later, the oven's bigger but the rule hasn't changed — real ingredients, no shortcuts, and everything made the morning you eat it.