Hidebound Bakehouse began in the quiet of my kitchen one weekday morning, turning over a box of English muffins I didn't feel good about feeding my three kids.

I'm probably more interested in ingredient labels than most.

As a professionally trained chef, I knew I could make better. So I did. Simple ingredients and a shape that fits in a toaster and a lunchbox.

No preservatives. No shortcuts.
Only patience and the quiet adjustments sourdough asks of each season.