Pot & Knot was born from a belief that bread should be simple, honest, and deeply nourishing. We bake slow-fermented sourdough using traditional methods and thoughtfully sourced ingredients—because time, care, and craft still matter.

Our loaves are mixed by hand, naturally leavened, and given the patience they deserve. This slow process creates bread with depth of flavor, improved digestibility, and a character you can taste in every slice. We don't rush fermentation, cut corners, or rely on unnecessary additives—just real ingredients, real technique, and respect for the process.

We also painstakingly choose each ingredient based on where it's grown and how it's produced. Our sourcing decisions are guided by a commitment to minimize chemical contamination and avoid profit-first agricultural practices that may negatively impact long-term health. What we feed our family is the same standard we hold for our customers—no exceptions.

Pot & Knot is female-owned by Tara Baldwin, with a shared foundation in nutrition, food quality, and ingredient integrity. Her husband, Chase, works in the nutritional industry alongside the country's largest integrative clinic and many respected nutritional pioneers. His background makes him exceptionally particular about the foods he eats and supports—an attention to detail that quietly shapes every decision behind our bread.

The name Pot & Knot reflects our roots: humble tools, old-world techniques, and the quiet rituals of breadmaking. It's a nod to connection—between baker and dough, food and body, tradition and modern life.

Whether you're tearing into a warm loaf, building a simple sandwich, or sharing bread at the table, our goal is the same: better bread that feels good to eat and good to share.