Angelica’s Bakery

Hi, I’m Angelica — a scientist turned home baker with a love for naturally fermented bread. I bake in small batches, the slow and simple way, using time, care, and curiosity to guide each loaf. My breads are shaped by hand, nurtured through long fermentation, and made to celebrate both science and tradition. I bake once a week and share my loaves locally, so every bake feels personal — from my kitchen to your table. My goal is to keep real bread alive in our community: bread that’s nourishing, flavorful, and made with heart.

Pricing varies if additional ingredients requested

Orders must be placed at least 48 hours in advance to allow time for the sourdough’s natural fermentation process.

Bread only available on Sundays unless it’s a Holiday special. Starter available everyday.

Cash preferred but Venmo accepted