The Beginning
Back 40 Provisions began the way most good things do — in a small home kitchen with more ambition than space. What started as a weekend project, nurturing a 100-year-old sourdough starter passed down through friends, quickly became something more.
We realized that in a world full of bread with ingredient lists a mile long, there was something radical about simplicity. Flour. Water. Salt. That's it. No commercial yeast. No dough conditioners. No preservatives. Just the ancient art of fermentation, done slowly and with intention.
Three Ingredients. That's the whole story.
We didn't set out to make the most complicated bread. We set out to make the simplest — and let the quality of those three ingredients speak for themselves. Locally milled flour, filtered water, and a pinch of sea salt. Everything else is time, patience, and a little bit of love.
The Philosophy
Every loaf we make is slow-fermented for 18 to 24 hours. This long, cold fermentation isn't just about flavor — though it does produce that signature tang and complex aroma. It's also about digestibility. The natural fermentation process breaks down gluten and phytic acid, making our bread easier on the stomach and more nutritious.
We bake in small batches because we believe in doing one thing well rather than a thousand things adequately. Each loaf is hand-shaped, scored by hand, and baked in a steaming hot oven until the crust crackles and the kitchen smells like home.
From Our Kitchen to Your Table
We deliver fresh on Mondays, Wednesdays, and Fridays — straight from our oven to your doorstep. No middlemen, no distributors, no days-old bread sitting on a shelf. When you order from Back 40 Provisions, you're getting bread that was mixed, shaped, and baked within the last 48 hours.
We keep our delivery radius small and our standards high. This is a home-based operation, and we like it that way. It means we can give every loaf the attention it deserves, and every customer the personal touch that gets lost in mass production.
Looking Forward
As we grow, we're committed to staying small in spirit. We'll always use just three ingredients. We'll always ferment slowly. We'll always bake in small batches. And we'll always believe that the best food comes from the simplest places.
Thank you for being part of this journey. Whether you're a first-time customer or a weekly subscriber, you're helping us prove that simple food, made with care, is worth fighting for.
— With gratitude, from our kitchen to yours.