From Home Kitchen Roots

Maple & Rye began with a wild yeast starter and a commitment to slow-fermented artisan sourdough, built to serve our local neighborhood with fresh morning bakes.

In 2020, our husband-and-wife team began baking slow-fermented sourdough from our home kitchen. We perfected each loaf through quiet daily practice before opening our storefront for scheduled local pickups.

We partner directly with regional grain growers, choosing unbleached stone-ground flours to achieve rich crumb texture, dark caramel crusts, and natural digestibility in every batch.