about Melo Bread

MELO noun \\ meh · lo // old German word for “flour”

The Melo Bread Starter Story

Flour, water, and salt. Mix all that together, give it time and warmth, and something fascinating happens. Baking bread is like fostering life, even if it’s only on a primordial level. One can see how wet, seasoned flour becomes alive and ultimately changes into something so incredibly satisfying as bread with its custardy crumb and crunchy crust. It’s nothing short of a miracle.

Melo Bread’s purpose is to present options—offering real food that is nutritious and delicious. Every day, we use organic ingredients to craft wholesome loaves and prepare sweet and savory treats. Melo Bread is sprouting a fine little community made up of people that are incredibly enthusiastic about bread. You are the key ingredient that inspires us to keep moving forward.

Meet the Baker

Kev is a kitchen person. He has been for years and years. He started working in fancy kitchens in Germany and then traveled to continue his culinary journey in California. As a Sous Chef at Bar Tartine in San Francisco, he got hooked on sourdough. It’s where he got to look the bakers over their shoulders while they were working their magic—fermenting flour, water, and salt.

He decided to leave the late nights in restaurants to dive deeper into bread. He spent two years waking early to let his senses get familiar with sourdough at a bakery in Los Angeles. Working with bread entails lifelong learning, but he felt comfortable enough to start offering bread to friends and neighbors, then friends of friends and neighbors of neighbors. This eventually became Melo Bread, and Kev is very excited about where this journey is taking him and to share his love of the loaf with you.