A small studio of bakers and a chemist.

We started this because cleaning up after a bake had quietly become the worst part of baking. A food chemist and a sourdough-obsessed friend sat down at a kitchen table and asked a simple question: what if the cleaner understood the dough?

What came out is gentle on your hands, kind to your sink, and honest about what it does. Each batch is mixed in small runs and checked the same way every time, for activity, pH and shelf life, before it gets a label.