Ma ’n Pa.
We’re Meredith and Dave Ferrier, a teacher and a self-taught baker who started this little Forest Grove bakery in 2016.
Regional Whole Grain.
100% of our flours are organic, and both grown and stone-milled in the Pacific Northwest, some as close as 2 miles away.
Wild Sourdough Culture.
All of our breads are leavened with our wild sourdough, a living and biodiverse culture of naturally occurring yeasts and bacteria. We started our culture in 2014.
Long Fermentation.
We let our wild sourdough culture work on our bread over the course of 3 days, developing complex flavor, making the bread more nutritious and digestible, and improving its keeping quality.
Meticulously Made Right Here.
Our tiny, one-room bakery is where it all happens. We work hard to make everything with our own hands right here. Come on in and chat for a while.