At Anahit Bakery, every loaf begins with patience, passion, and a love for real bread.
My sourdough journey started in April 2024 in my home kitchen, baking simple loaves for my family. What began as curiosity quickly became a true passion.
I became fascinated by the art of fermentation — how flour, water, salt, and time can come together to create bread with incredible flavor and character.
Soon I started baking for friends and sharing fresh loaves with the people around me.
Their support, feedback, and encouragement inspired me to continue learning and improving every day.
After posting my breads on Facebook, more people discovered my work, and what started as a hobby slowly grew into a professional journey.
Today, every loaf at Anahit Bakery is still made with the same care and dedication as those first homemade breads.
Each sourdough loaf takes nearly two days from mixing to baking, including a long cold fermentation that develops
deep flavor, texture, and natural goodness — without shortcuts.
I bake in small batches so every loaf receives my full attention. There is no commercial yeast, no dough conditioners,
and no artificial additives — only certified organic flour, water, salt, and my beloved 2-year-old sourdough starter, “Love.”
For me, baking is more than making bread. It is about creating something honest, comforting, and made with love for the community.
Every customer review, every kind message, and every returning client has inspired me to grow and become a better artisan baker.
Thank you for being part of the story of Anahit Bakery. I’m honored to share my bread with your table.
- Certified organic flour from regional stone mills
- 48–72 hour cold fermentation on every loaf
- Stone oven
- Baked same day as pickup, never frozen
