Two years, two states, one jar.

Our starter was born on a humid Florida afternoon two years ago — flour, water, and a little patience. It rose to the rhythm of porch mornings and afternoon thunderstorms, learning to be lively and generous.

When we moved to Milwaukee, it came with us in a small jar tucked in the cooler. The Wisconsin air is cooler and drier, and the starter has settled into a new tempo here — slower, deeper, a little more complex. Every loaf we bake carries both places.

Boötes is student-owned and run out of one small kitchen. We bake in small batches with organic flour, water, salt, and time — nothing else. Everything is baked to order; loaves typically come out of the oven the night before pickup so they have time to cool and set, though some mornings call for a fresh bake. If you'd like to taste it, the easiest way is to place an order or come find us at a market.