Our story

It started at the family table.

“Bread should be made with care, shared with people you love, and taste like someone actually gave a damn.”

The Bread began as a weekend sourdough experiment in our kitchen in East Falmouth. We kept feeding the starter, kept baking, and started giving loaves away.

Neighbors tried it. Then their friends. Then people we’d never met started asking how to order.

In 2024 we turned it into a micro-bakery. It’s still small and still by hand, and every loaf is still baked for someone who ordered it. We added granola for the mornings, made the same way: small batches, real ingredients, no preservatives.

The baker

Hi, I’m Francielly Lacerda

I bake every loaf by hand in our East Falmouth kitchen, the same way it started: a living starter, simple ingredients and a lot of patience.

Have a question or a special order? Write to me at info@thebread.us.

How a loaf is made

Four ingredients and a lot of patience

01
Feed the starter

Our wild-yeast starter gets flour and water until it’s bubbling and ready.
02
Mix by hand

Flour, water, salt and starter. Nothing else goes into a classic loaf.
03
Wait 24 hours

The slow ferment is where the flavor, the chew and the open crumb come from.
04
Shape, score, bake

Each loaf is shaped and scored by hand and baked in a small batch.