Now delivering in Roxbury & Randolph

Bread from grain grown down the road.

Slow-fermented sourdough made with regeneratively grown grain, stone-milled at Marksboro Mills, and brought to your door in Roxbury and Randolph on bake day.

Order this week's bake Get bake-day texts

Next bake posted in the shop.

Michael in a striped apron giving a thumbs up behind a tray of fresh sourdough loaves

Field → Mill → Oven → Your table

Every loaf has a short, honest supply chain.

Most bread starts as commodity flour that's been shipped, stored and stripped of flavor. Mine starts with grain grown and milled close to home.

01
Field

Grain grown on regenerative farms in our region: cover crops, healthy soil, no shortcuts. Better soil grows grain with more flavor and more nutrition.
02
Mill

Stone-milled at Marksboro Mills, where I bake. The flour is fresh, not months old, and keeps more of the grain's germ, oils and character.
03
Oven

Flour, water, salt and a wild sourdough culture, given a long, slow fermentation. Time builds the flavor and makes the bread easier to digest.
04
Your table

Baked and delivered to your door in Roxbury and Randolph on bake day. Fresh bread from a neighbor, not a warehouse.

Why local grain matters

It starts with the farmers.

New Jersey was once one of America's great grain belts. Today a group of local farmers is leading the heritage grain movement to bring that back, growing old varieties the regenerative way and rebuilding their soil field by field.

We want to support the work they do and turn it into a meal you can feel good about putting on the dinner table or sharing with friends. And you can taste it: fresh, stone-milled flour is nuttier, sweeter and alive with character.

Better for the land. Every loaf supports farmers rebuilding their soil.
Money stays local. Your bread dollars go to a local farm, a local mill and your neighborhood baker.
More flavor. Fresh flour keeps the aromatic oils that fade on a warehouse shelf.
Nutrient dense. Stone-milled flour keeps the bran and germ where the nutrients live, and a long sourdough ferment makes them easier to digest.

Michael Bakes Supermarket loaf

The breads

Same grain, many loaves.

Every bread starts with flour stone-milled at Marksboro Mills. The lineup changes with the season. See the shop for this week's bake.

Delivering in Roxbury & Randolph

Order this week's bake.

Next bake posted in the shop.

1
Order by the cutoff
Orders close Friday at 11:59 PM before each bake day.
2
I bake it fresh
Mixed, slow-fermented and baked at Marksboro Mills.
3
Delivered to your door
Delivered in Roxbury and Randolph on bake day.

This week's menu is in the shop

Pick your loaves, choose delivery and pay securely through Simply Bread.

Open the shop ↗

Outside Roxbury or Randolph? Send me a note and we'll work something out.

Meet the baker

A chef who fell for bread.

I spent over a decade as a chef in professional kitchens before turning to bread. That chef's mindset still drives every bake: start with the best ingredients you can find, and don't rush them.

Baking at Marksboro Mills, right where the grain is milled, means I know my flour better than almost any baker can. Now I'm bringing that bread home to my neighbors in Roxbury and Randolph.

Read my story →