This bunny-shaped sourdough is naturally fermented and lovingly made in small batches, so every loaf is unique. Soft, fragrant, and full of character — it’s perfect for spring celebrations or just for a bit of everyday fun.

My signature sourdough is a truly special loaf—crafted with exceptional Italian wheat flour that has been specially processed to remove the gluten, allowing for the flavor and character of traditional wheat bread while offering a lighter alternative. The result is a loaf that tastes like real, old-world bread—never bland or “cardboard-like”—with a beautifully balanced tang, airy crumb, and perfectly crisp crust. Each batch is naturally leavened with a carefully maintained rice flour–based starter, nurtured with patience and precision to ensure exceptional quality and depth of flavor. It’s a novel and delicious sourdough experience that brings together tradition, craftsmanship, and thoughtful innovation. Please note that this bread is made from wheat and is not suitable for those with wheat allergies. It is also baked in a kitchen that processes regular flour, so while every effort is made to handle ingredients carefully, it may not be appropriate for individuals with celiac disease due to possible cross-contact.

Gentle on the Body, Rich in Flavor

This loaf blends modern wheat with 50% einkorn flour, one of the oldest cultivated grains. Einkorn’s naturally softer gluten structure makes it easier to digest than typical wheat.

I’m personally gluten sensitive (not celiac, but I carry one of the gene mutations linked to gluten sensitivity), so I developed this recipe with care and science in mind. Each loaf ferments slowly for over 30 hours, allowing enzymes and wild yeast to naturally break down gluten while enhancing flavor, aroma, and texture. The result is a loaf that’s deeply flavorful and gentle on the body.

A naturally fermented loaf made with 70% bread flour and 30% whole wheat for a balanced flavor and hearty crumb. Crafted with unbleached, non-bromated flours and French Guérande sea salt, this bread has no additives — just time, care, and a living starter that brings it all to life.

My sourdough starter is a seven-year-old culture originally from Meyer’s Bageri in New York City. It’s fed daily and maintained in a laboratory-grade incubator at a constant temperature, resulting in a strong, active yeast population. The starter is well balanced, producing exceptionally fluffy bread with a mild, clean flavor that isn’t overly sour.

Indulge in the sweet taste of tradition with my freshly baked conchas, made with high-quality ingredients and real vanilla for an authentic flavor you can truly taste. Each concha is incredibly soft, fluffy, and perfectly sweet, with that classic buttery crumb and delicate sugar topping that melts in your mouth.

Every order includes 12 delicious pieces—perfect for sharing with family and friends or enjoying all to yourself. One bite will take you straight to a panadería in Mexico—warm, comforting, and full of homemade goodness. 🇲🇽

A fragrant, naturally fermented loaf infused with green and black olives and a blend of aromatic herbs. The slow fermentation brings out a deep, savory flavor that pairs beautifully with soft cheeses, olive oil, or a glass of wine. Baked in small batches with care, it’s a loaf that brings a touch of the Mediterranean to your table.

I offer hands-on baking classes for all skill levels, with options to gather, learn one-on-one, or bake along from home. Group classes are $350 for up to five people, with each additional person $50, making them perfect for friends, families, or meaningful celebrations. One-on-one private classes are $250 and are designed for bakers at any stage, whether you’re just starting out or refining advanced techniques. These personalized sessions are a space to slow down, ask questions, and perfect a recipe you love—from simple bakes to more intricate creations. Online classes are $130, open to unlimited participants, and guide you step by step through the full sourdough-making process so you can bake with confidence in your own kitchen. I also offer occasional community classes on a pay-what-feels-right, sliding-scale basis as a way to share baking more widely—availability is limited, so keep an eye on my social media for updates. All in-person classes include materials. Simply choose the Saturday that works best for you and let me know which class format you prefer; once the date is confirmed, you’ll receive an invoice. More details on each class can be found at theconservationbaker.com

This Rosca de Reyes is a soft, buttery sweet bread, lightly scented with citrus and enriched with eggs and milk for a tender crumb. Baked until golden and finished with colorful traditional decorations, it’s filled and topped with sweet quince paste and cherries for the perfect balance of richness and fruit. Each rosca is carefully prepared to honor the tradition of sharing—perfect for celebrating Día de Reyes with family and friends.

✨ Optional filling: Add Nutella for $5.

A beautiful, handcrafted selection of artisan sourdough breads made with 100% organic, high-quality flours. Perfect for gifting or elevating your celebrations this season.

What’s Included:

One German Rye Sourdough Loaf

Hearty, bold, and comforting.

Made with: organic bread flour + organic dark rye flour.

One Semolina Sourdough (Poppy Seed & Sesame)

Golden, fragrant, and uniquely nutty.

Made with: organic bread flour + organic semolina flour.

One Olives & Herbs Sourdough Loaf

Savory, aromatic, and perfect for pairing with holiday spreads.

Made with: organic bread flour + organic spelta flour.

Two French-Style Baguettes

Beautifully crisp with an airy, delicate crumb.

Made with: organic French-style flour + organic Khorasan flour.

One Decorated Classic Loaf

Festively designed with artisan scoring — a true centerpiece.

Made with: organic high-quality flours.

Ingredients & Quality:

All breads are made using organic, high-quality flours, naturally leavened, and baked with a slow-fermented sourdough process for exceptional flavor and texture.

A true taste of Paris in every bite—this baguette is crafted with authentic French-milled flour for that unmistakable Parisian character. The crust bakes up beautifully crisp and golden, offering a gentle crackle when broken open. Inside, the crumb is light, airy, and softly tender, with an open structure that’s perfect for holding butter, jam, or your favorite fillings. The flavor is naturally sweet, mildly nutty, and wonderfully aromatic, showcasing the unique quality of French flour. A classic baguette with genuine French charm, straight from the oven.

Rye has deep roots in European baking heritage — known for its hearty aroma and nourishing flavor. My rye recipes are crafted to balance that traditional depth with a milder, more approachable flavor that suits modern preferences. The result is a loaf that’s wholesome, aromatic, and full of character without being heavy or sour.

Crafted with premium French flour, this sourdough celebrates the true spirit of French baking. Milled in France using traditional methods, the flour is prized for its exceptional purity, balanced protein content, and naturally robust flavor. The dough is slowly fermented and finished with delicate lemon salt flakes from Cyprus — bright, mineral, and subtly aromatic — adding a gentle citrus lift that enhances the bread without overpowering it.

The result is a loaf with a beautifully caramelized crust, an airy, tender crumb, and a layered depth of flavor shaped by time, care, and provenance. This sourdough isn’t just bread — it’s a quiet journey across Europe in every slice. Oh là là. 🍞🇫🇷🍋

A hearty, naturally fermented loaf packed with flavor and texture from a blend of white and black sesame, flax, sunflower, poppy, and pumpkin seeds. Made with unbleached, non-bromated flours and no additives, it’s a wholesome, nutty bread that celebrates the richness of good grain and good seeds — slow-fermented and baked with care.

Soft and comforting, this loaf is made with milk, butter, and Ceylon cinnamon for a warm, delicate sweetness — no eggs, just simple goodness. Each slice reveals a tender crumb and a fragrant swirl of brown sugar and spice. Perfect toasted or enjoyed as is, it’s pure comfort in bread form.

A rich, French-style loaf made with real butter and eggs for a tender crumb and golden, delicate sweetness. Soft, buttery, and lightly sweet, it’s perfect on its own, toasted with jam, or used for decadent French toast. Baked in small batches with care, this brioche brings a little taste of France to your table.