Better Grain. Better Bake. Better You.

View fullsize Not just bread—a better way to bake. At The Little Bread Box, we’re a home-based micro bakery built on slow-fermented sourdough and high-integrity ingredients. 
From rustic loaves to buttery cookies, crisp crackers, biscotti, and more&md
View fullsize We don’t cut corners.
We ferment them—slowly, with purpose, and for a reason. At The Little Bread Box, everything we make is built on three non-negotiables: 🥖 Sourdough, slow-fermented: Every item—from loaves to tortillas to bisc
View fullsize Want to know how to shop The Little Bread Box? We keep it simple—just like our ingredients. 🥖 OPTION 1: PRE-ORDER
 Want to make sure your favorite loaf or cookie doesn’t sell out? Place your order through our app by Friday at noon and p
View fullsize We do 24-48-hour fermented, flavor-packed, gut-loving bread and other baked goodies—made for people who read the labels. Small batch. No shortcuts. All soul. 🍞🥖🍪 Pre-order, walk up, or just follow along for the good stuff. #ingredientconsc
View fullsize I’ve spent years studying food, healing my body, and chasing the “perfect” diet—until I found the magic in baking. The Little Bread Box wasn’t born out of business plans or branding. It came from joy. From rebellion. Fr
View fullsize Real sourdough takes time. Supermarket bread takes shortcuts.
One supports your gut. The other flattens your energy.
 And yes—you’ll taste (and feel) the difference. 🤎 At The Little Bread Box, every single bake is made slowly and simply
View fullsize Some ingredients just have it—a kind of quiet magic that changes everything.🤎 The flour we use at The Little Bread Box comes from France and carries the prestigious Label Rouge certification—a mark of integrity, purity, and tradition. &
View fullsize Trends come and go. Sourdough isn’t one of them. We’re not here for buzzwords or shortcuts—we’re here for better ingredients, time-honored methods, and food that actually makes you feel something.😋 Real Baked Goods. Real ca
View fullsize Long-fermented sourdough isn’t just trendy—it’s timeless.
 For centuries, fermentation has been the secret behind bread that nourishes, not bloats. It breaks down gluten. Reduces phytic acid. Unlocks nutrients. 🤎 
 Translation? Eas
View fullsize Yes, I bake from home—legally and proudly under Ohio’s Cottage Food Laws.
 My kitchen isn’t commercial. It’s personal. This isn’t a warehouse operation or a white-tiled bakery with interns and timers.
 It’s me, a
View fullsize Cravings aren’t the enemy—they’re messages.
They’re how your body asks for nourishment, connection, and something real. This isn’t “cheat day” food.This is feed-your-body-and-feel-it food. Every bake from Th
View fullsize While you were sleeping, my dough was resting—fermenting, hydrating, transforming.
This isn’t fast food. It’s slow, soulful alchemy. It’s the 5AM flour dust, the second rise, the tiny temperature shifts, the hands-on waiting