It started as a joke
Lorraine has always been the type to lose ten minutes just staring at a bowl of dough, waiting for it to tell her something. Friends started saying "earth to Lorraine!" to snap her back to the room — at dinner, in meetings, mid-sentence. When she started selling bread out of her kitchen, the name picked itself.
That distractibility turned out to be useful. Bread doesn't reward multitasking. The slow parts — watching a starter for the exact right kind of bubbly, waiting out an 18-hour ferment, learning what a dough feels like right before it's ready — are the parts that actually make it good. Getting a little lost in it is sort of the point.
A few things we don't compromise on
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Naturally leavened, always
No commercial yeast shortcuts. Every loaf rises on a starter that's been fed and cared for since day one, which is slower — and, we think, worth it.
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Baked the day you pick it up
Nothing sits in a freezer. Dough is mixed and shaped in the days before, but the bake happens the same morning you take it home.
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Ingredients we can actually picture
Stone-milled flour from a regional mill, real butter, fruit from the market that week. If we can't picture where it came from, it doesn't go in.
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Small batches on purpose
We cap it at 14 loaves a bake — not because we couldn't do more, but because more than that stops being something one person can actually pay attention to.