Provenance & Process
"Step into Evie's Cafe, where I bake every bite with heart. I craft treats meant to feel special, straight from my oven to your day. Here, you can sink into the smell of warm, fresh baking and find a quiet moment of joy."
We believe in the discipline of subtraction. No improvers, no shortcuts. Just stone-milled flour from the Skagit Valley, wild yeast culture nurtured for seven years, filtered water, and sea salt.
Our fermentation process lasts 36 to 48 hours, allowing the enzymes to unlock the full nutritional potential and flavor profile of the grain.
- Stone-Milled Heirloom Grains
- Long Cold Fermentation
- Hand-Laminated Pastry
Est. 2024