Ferments + Flour was created to combine the love of fermentation along with baking, using organic, local and seasonal ingredients. The products are a result of a love for homemade food, and of course, delicious food!
Paige Icardi founded Ferments + Flour as a means to create the homemade goods she always sought after in stores. To her, everything was better homemade, even if it took hours to make and all of her attention.
She also is very picky about knowing where her food comes from. She loves a good story, but also wants to be sure that she is familiar with the origins of her food because maybe she'll want to visit someday. Even if this is just visiting her mother's backyard garden to restock on herbs.
It is also important to her that she eats with the seasons. It gives her something to look forward to, and reinforces the need to seek local food. What is available is what she'll use, based on what the season has to offer. (Fortunately this is not a monumental issue in her home of the beautiful Bay Area.)
As a result of these practices, Paige wanted to share with others her love for making food that reflected her ideals. Fermented foods naturally was her initial though--as she's been making Kombucha for almost 8 years, and grew up pickling veggies with her grandma. Her most recent passion, and the foundation of Ferments + Flour, is her savory shortbreads that utilize her very own garden herbs in order to create an organic, local, and seasonal treat!
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