Bestseller
Country Sourdough Boule
$11Our everyday loaf — 20% whole wheat, open crumb, dark blistered crust. Best the day of, still good toasted on day three.
Home bakery · Est. 2021
Small batches.
Small batches.
Real crumb.
Naturally leavened sourdough and seasonal pastries, mixed by hand and baked in small batches out of a home kitchen in Ridgewood — never more than 14 loaves a day.
About the bakery
One baker, one oven, one long fermentation.
The name comes from a running joke: Lorraine gets lost mid-knead more often than she'd like to admit, and "earth to Lorraine!" is what it took to get her attention back. It's now a small home bakery: everything is mixed the night before, given a slow 18-hour rise, and shaped and baked the morning it's picked up — no retarders, no shortcuts, no bread older than the day you eat it. Read the full story →
Flour comes from a regional stone mill, and the seasonal fruit in our pastries comes from whatever's actually good at the market that week. If the plums aren't right, the galette waits.
18hrCold ferment
14Loaves per bake
1Starter, since 2021
How it works
No storefront — just a standing order sheet.
Sun–Sun
Order by Sunday, 8pm
Send what you'd like by text or the form below. Menu and quantities are first-come — popular items sell out by Friday most weeks.
Mon
Confirmation & total
You'll get a text back confirming your order and the total. Payment is Venmo or cash, due at pickup.
Wed
Pickup, 4–6pm
Everything's baked same-day. Pickup is from the porch at 118 Elm St — knock or text when you're outside.
Pickup details
Ridgewood, NY
118 Elm St (porch pickup) — exact address sent with your order confirmation. Street parking only.
| Order window | Sun–Sun, 8pm cutoff |
| Pickup day | Wednesdays |
| Pickup hours | 4:00–6:00pm |
| Text/call | (555) 019-2244 |