OUR STORY
Our story begins in Rio de Janeiro, Brazil at The Slow Bakery, where our father pioneered the production of natural fermentation bread for the first time in the country. Growing up, our favorite memories were always gathered around the table sharing a meal. Our parents’ love for food inspired us to bring this joy to others. In 2021 we dreamed of building a community around real and natural food, something we felt was missing in our new home.
Using our dad’s 160 years old levain and his recipe we strive to make the best bread in California with simple ingredients: water, salt, flour and time. A long fermentation process, sometimes taking up to 72hrs, and respecting the natural time we create a work of art.
Our journey was long, but we are excited to present to you our hard work, painstakingly built by hand with every detail in mind.

“Don't eat anything your great grandmother wouldn't recognize as food."
Michael Polan
OUR BELIEVES
At The Baker’s Daughters, every item we produce—from breads and coffees to sandwiches and pastries—is crafted with great attention to ingredients and processes. This commitment has been at the heart of our work since day one.
Our sourdoughs are made using our house levain, without any industrial yeasts, enhancers, or other chemicals. We prepare everything from scratch using raw ingredients and never add preservatives. This meticulous approach embodies our belief in true, wholesome food. Each of our products is made daily with the same dedication and excellence. Our mission is to offer food that is not only more flavorful but also healthier, as all food should be.
