Mockup · sample menu & customers · no real payments
Livonia LoavesHome-baked bread, made weekly
Livonia Loaves · Small-batch sourdough

Real bread, baked weekly in a Livonia home kitchen.

A short, seasonal menu every week. Order by Wednesday night. We bake Friday, and you pick it up from our porch in Livonia on Saturday morning, still smelling like the oven.

See this week's menu → How it works
Orders open · closes Wed 8 pm 🧺 Porch pickup in Livonia every Saturday
A freshly baked sourdough boule on a floured wooden board by a sunny kitchen window
⏱
36-hourslow ferment
🌾
4 ingredientsflour · water · salt · time
Flour-dusted hands shaping a ball of sourdough on a wooden counter
A jar of bubbly sourdough starter beside a bag of flour on the kitchen counter
Our story

It started with a jar of starter and a lot of happy neighbors.

Hi, neighbor! What began as weekend loaves for friends turned into Livonia Loaves, a little bakery run out of our family kitchen in Livonia.

Every loaf is shaped by hand, fermented slowly for flavor and digestibility, and baked the night before you pick it up. The menu changes with the seasons — and with whatever I'm excited about that week. [Placeholder copy — replace with her own words.]

36hour ferment
8bakes this week
1very busy oven
with love, from our kitchen to yours
How weekly ordering works

One menu a week.
Four easy steps.

Baking to order means nothing goes to waste and everything is fresh. Here's the rhythm:

Order for this week's bake
  1. A farmhouse table spread with homemade loaves and sweets
    Step 01

    Order by the weekly cutoff

    The menu drops Sunday (subscribers get it by email). Pick your bakes and a pickup window by Wednesday night, then pay online or at pickup. Quantities are limited.

    Wednesday · 8 pm cutoff
  2. A just-baked sourdough loaf in an open dutch oven with steam rising
    Step 02

    Baked fresh for your order

    Dough is mixed and cold-fermented Thursday, then baked Friday, only what's been ordered.

    Friday · bake day
  3. A kraft paper bakery bag tied with twine waiting on a front porch bench
    Step 03

    Pick up in your time slot

    Choose a pickup window when you order. Your bag waits on our porch in Livonia with your name on it. We'll email the address after you order.

    Saturday · 9–11 am pickup
  4. A sliced sourdough loaf showing its open crumb
    Step 04

    Slice, share, enjoy

    Still fresh from Friday's bake. Storage and freezing tips are tucked in every bag, and next week's menu lands Sunday.

    Saturday · breakfast is sorted
Featured this week

Fresh out of the oven

Full menu →
Kind words

From the neighbors Sample quotes

“The sourdough has ruined grocery-store bread for my whole family. Saturday porch pickup is our favorite errand.”

— Sample customer, [Neighborhood]

“Ordering takes about thirty seconds, and the weekly email means I never miss the cinnamon rolls.”

— Sample customer, [Neighborhood]

“That focaccia. I don't know what else to say. That focaccia.”

— Sample customer, [Neighborhood]