The Little Bread Box
In a market flooded with shortcuts and misleading labels, The Little Bread Box offers something different.
We’re a home-based micro bakery in Chagrin Falls, Ohio, crafting long-fermented sourdough bread and baked goods that are both deeply satisfying and deeply nourishing—free from unnecessary additives and over-processing.
Every bite is a testament to what’s possible when better grain meets better methods: honest, organic ingredients transformed into bread that supports a better you.
Sourdough is Our Foundation
Not just for the bread, but for everything we bake.
From rustic loaves to buttery cookies, crisp crackers, wholesome granola, and soft, pillowy sandwich bread—each item is naturally leavened using our signature 24–48 hour fermentation process.
This slow and intentional method enhances flavor, unlocks nutrients, and makes our baked goods gentler on your digestive system.
Our flour plays a vital role in our process
WE PROUDLY SOURCE FLOUR THAT MEETS THE PRESTIGIOUS LABEL ROUGE STANDARD—FRANCE’S MARK OF AGRICULTURAL EXCELLENCE.
Known for its purity, low-gluten structure, and exceptional flavor, this French flour is the foundation of our baking-bringing lightness, digestibility, and depth of flavor to everything from cookies to tortillas.
But bakers know: sometimes a dough needs a little more backbone. In a few of our heartier recipes (like our sourdough loafs), we blend in a touch of high-protein organic bread flour to support structure and get that perfect rise.
No matter the flour mix, we remain uncompromising. Every ingredient we use- French or otherwise-must meet the same high standards of quality, performance and integrity.
Real Ingredients. Real Craft. Real Value.
If my prices seem a little higher than what you find at the grocery store or even local bakeries, here’s why:
Every item is made from organic, top-quality ingredients—sourced not for cost, but for purity, flavor, and integrity. I use premium French-milled Label Rouge flour, organic ingredients, and absolutely no fillers, preservatives, or shortcuts.
This is a one-woman bakery, handcrafted with care in small batches. There’s no industrial kitchen, no staff, and no mass production—just me, a mixer, and a deep commitment to reviving real food made the right way.
When you buy from The Little Bread Box, you’re not just paying for ingredients. You’re supporting craftsmanship, transparency, time-honored tradition, and a belief that food should be honest, nourishing, and worth every bite.
This little bakery isn’t just a business—it’s the sweet spot where every twist and turn of my life has landed me. From nutrition nerd to superfood chef, raw food purist to reformed restriction queen… it turns out, the biggest healing came when I loosened the rules and picked up a rolling pin.
I’ve spent the last 3 decades in the health and wellness world—coaching, cooking, cleansing, and obsessively learning how food can heal the body. I was the founder of a cleanse spa, yoga studio, and health food café in Portland. I got a master’s degree in nutrition, became an Eating Psychology Coach, and have guided thousands of clients to feel more alive and nourished.
But somewhere along the line, I lost the spark. Food became fuel. Meals were measured. Cooking turned clinical.
Joy? Gone.
Then came the bread…
Baking invited me back to the FUN of food. It reminded me that pleasure is a nutrient. That a warm loaf, shared or savored solo, can be just as healing as a green juice. That the smell of shortbread cooling on the rack can be medicine for the soul.
And so, The Little Bread Box was born—out of my Ohio home kitchen, a place where play and purpose finally meet. Everything I make is rooted in real ingredients, slow fermentation, and a deep respect for quality. I’m not trying to be the cheapest or the flashiest. I’m here to create food that feels good—body and soul.
When you visit The Little Bread Box, you’re not just picking up a loaf.
You’re tasting a journey. You’re saying YES to small-batch care, to joyful nourishment, to the magic of food done differently.
These days, my life is all about two things: baking beautiful things for my community and guiding women back to real nourishment through my wellness coaching. It’s taken me years of unraveling food beliefs, diets, and ‘shoulds’ to get here.
But now? I’m all in—with butter, joy, and the best damn flour I could find.