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Chris Connors

I started making my sourdough bread in my restaurant around 2010. I launched in 2020 in response to customer demand for my bread. I have been a professional chef for 35 years and have developed a passion for the ancient tradition of using wild yeast in bread baking. 

All of my bread is made without the use of commercial yeast, additives or preservatives. I believe the slow fermentation in the sourdough process not only makes it delicious but also unlocks the full nutritional value of the wheat.

I hope you enjoy my sourdough bread. 

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