One pair of hands,
one oven,
one Sunday.

Rachel started feeding her starter in 2019, on a windowsill in South Littleton, between two jars of preserved lemons. The starter — fed every morning since — is older than this bakery and most of its regulars.

For years the loaves went out the kitchen door in brown paper bags to friends, then friends-of-friends, then anyone who showed up Sunday morning with a five-dollar bill and an opinion about crust thickness.

Baked by Rachel is what happens when a hobby refuses to stay one. It's still one baker. It's still one oven. It's still Sunday on the porch.

What we make. Naturally leavened country loaves, seeded ryes, the occasional pan of cinnamon rolls when the weather turns. The menu rotates with the seasons and with whatever's good at the mill.

Everything is mixed by hand and baked in a single deck oven. The week is sized to whatever you order — no day-old bread, no waste.

How it works. Order any time before Thursday at noon. Pickup is free at the house in South Littleton on Sundays between 12 and 4. Local delivery is available inside a few zip codes for a flat fee — pick a zone at checkout.