Our story
About Loaf & Loam
Flour, water, salt and a little imagination.
A neighborhood bakery that exists only on the internet, built to show what a small bakery's website can be.
Small batches, big opinions
Loaf & Loam was founded on a simple idea: bread should take as long as it needs, and buying it should take no time at all.
So the loaves get 36 hours. The website gets about one second. Neither one is real, but the principle is.
The bakery in numbers
36
hours of proofing for every sourdough
72
layers in every croissant
4
a.m., when the ovens go on
0
real customers (so far)
Team members are a collection: add a person once, they appear everywhere.
The (fictional) bakers
Bea Gette
Founder & Head Baker
Bea opened Loaf & Loam the moment someone typed it into a spreadsheet. She shapes every loaf of Sourdough of Truth by hand and refuses to discuss commercial yeast.
Pat Isserie
Pastry Chef
Pat laminates 72 layers into every croissant and is responsible for the 404 Brownie, an event the bakery does not apologize for.
Rye Anderson
Front of House & Coffee
Rye runs the counter, the coffee and the order-ahead shelf, and can tell you the pickup time of every order from memory. Every fictional one.
Come say hello
Or don't, because there's no one here. But your future customers would.