The Story of Bougie Bakes
I started with a simple belief: a really good loaf of bread is a luxury everyone deserves to experience.
Why Sourdough?
There is no shortcut to flavor. Commercial yeast can raise a loaf in hours, but it leaves behind the soul of the grain. I use wild, naturally occurring yeast—a starter nurtured daily—and ferment my doughs for up to 48 hours. This slow process breaks down complex proteins, making the bread more digestible and unlocking deep, tangy, caramelized notes that you simply can't fake.
My Bagel Philosophy
A bagel should shatter slightly when you bite into it, giving way to a dense, chewy interior. It shouldn't just be bread with a hole in it. My bagels go through a cold proof overnight to develop flavor, followed by a proper malt-water boil before hitting the hot stones of my oven. They are unapologetically robust.
Community First
I am an elevated neighborhood baker. I believe in high standards without the snobbery. Whether you're grabbing a dozen for a family brunch or treating yourself to a single loaf, I want you to feel the warmth of my kitchen in every bite.