Baked before the sun comes up, in a kitchen that never really closed.
Flour & Fern began as a Saturday-morning table at the farmers' market — two loaves of country sourdough and a thermos of coffee. Ten years later we're still small on purpose: one oven, one mixer, and a starter named Beatrice who has outlived three apartments and two landlords.
Everything here is made the day you eat it. The butter is churned two towns over. The flour is stone-ground by a family we've known since the beginning. Nothing arrives in a box with a barcode.
— Elodie & Tomas, bakers