The Problem We Saw
The idea came from watching people struggle with the same problem, they wanted to eat well daily, but making everything from scratch takes time, and buying quality provisions one item at a time gets expensive. Meanwhile, the artisan food they actually wanted (real sourdough with a proper crumb, spreads worth keeping in the fridge, provisions that make ordinary meals better) was either unavailable locally or required piecing together from multiple sources.
A Better Way to Eat Every Day
We reject the idea that eating well is about restriction, optimization, or wellness trends. Our philosophy is simpler: quality ingredients, real flavor, and food that makes daily life better. This isn't special occasion food. It's Tuesday night food. Saturday morning food. The foundation for feeding yourself and people you care about without apology or moralization.
Technique & Time
Our signature sourdough takes 48 hours from start to finish. That slow fermentation is what creates real depth of flavor and the open crumb people look for. And that same commitment guides everything we make. No shortcuts, proper technique, and truly good ingredients.
We source locally first, from Franklin-area farms and purveyors whenever possible. The farmers market is our starting point; the grocery store is only the backup. We don’t compromise on olive oil, butter, or produce, and our offerings shift with what’s actually in season. Good food starts with good ingredients, and you can taste the difference.
What We're Offering
Seasonal Provisions with Intention
We’re launching with monthly provision boxes: curated
seasonal selections built around our 48-hour sourdough and the spreads, dips, and staples that become the foundation of your week. Everything is made to order in small batches with no preservatives—just fresh, high-quality provisions available for local pickup in Franklin. As we grow, we’ll expand into sharing platters, custom catering, and more ways to bring good food to everyday moments and gatherings.
If you want food that makes ordinary days and special occasions better, we’d love to have you join us.
Meet the Maker
Before Loaf & Larder, I spent years as a designer, building a leather goods brand with the same philosophy I bring to food: thoughtful craft, honest materials, and obsession with getting the details right.
My cooking journey shifted when I trained in Chef Tyler Brown's kitchen. What started as curiosity became an apprenticeship that shaped how I approach food entirely. Tyler gave me something invaluable: permission to experiment, fail, adjust, and follow instinct. Those hands-on experiences became the foundation of how I work today.
I didn't stop there. I completed sourdough and baking coursework through San Francisco Baking Institute, worked the line in a small restaurant kitchen (one of the best experiences of my life), and spent years building my culinary voice through practice, testing, and learning from the best.
Loaf & Larder brings all of that together: my design eye, my culinary training, and my belief that good food belongs in everyday life, not just special occasions.
- Ceri Hoover