Our Story
Born from a single starter, fed daily since 2017
What began as an obsession with fermentation in a cramped South London kitchen has grown into something we never planned. Stone and Grain exists because we believe bread should taste like bread — nothing more, nothing less.
Every loaf starts the same way it did on day one: flour, water, salt, and time. We mill heritage grains weekly, shape by hand, and bake on stone. There are no shortcuts here.
Seven years later, the starter is still alive. So is the obsession.
