Our Story
It started with a sourdough starter named Harold and a kitchen that was way too small. In 2019, Maria and James Lawson began baking bread for friends — just a few loaves a week, dropped off on doorsteps with a handwritten note. Word spread. The loaves multiplied. And pretty soon, the kitchen really was too small.
We opened our doors on a rainy Tuesday in March 2021, on a quiet street corner that smelled like butter by 5am. No investors, no business plan on a napkin — just a lease, a used deck oven, and the belief that people can taste the difference between real bread and the stuff that lasts two weeks on a shelf.
Three years later, we're still here. Still baking at 4am. Still using real butter, local flour, and more time than any reasonable person would spend on a croissant. Harold the starter is still going strong — and honestly, he's the real boss around here.
The Home Kitchen Era
Started baking sourdough for friends and neighbors. First farmers market booth.
Doors Open
Signed our lease, installed a real oven, and officially became Flour & Fold.
The Croissant Year
Added laminated pastries to the menu. Almond croissant became our bestseller overnight.
Growing Up
Expanded the kitchen, launched custom cakes, and started our Sunday brunch service.