# Our story

> How a fictional neighbourhood bakery on Example Street in Malleshwaram, Bengaluru, came to bake ragi sourdough every morning.

Four people, two ovens and one stubborn sourdough starter.

Example Street Bakehouse began in a home kitchen, with a sourdough starter that refused to behave in the Bengaluru monsoon. It took a whole rainy season to learn how much faster dough rises here in July, and how much water ragi flour drinks.

When the loaves got good, neighbours started asking for them. We rented the old print shop at the end of the street, kept its tiled floor, and put in two deck ovens.

## How we bake

-   **Slowly.** Our sourdough rises for two days. It tastes better and is easier to digest.
-   **Locally.** Flour from a mill in Mandya, ragi from Tumakuru farmers, coffee from the shop next door.
-   **In small batches,** through the morning, so the counter always has something fresh.
-   **Without shortcuts.** No bread improvers, no preservatives, and no more sugar than a recipe needs.

## The people

There are four of us: two bakers who start at four in the morning, one person who makes the pastries and cakes, and one who runs the counter and remembers how everyone likes their bread sliced.

## A note about this website

Example Street Bakehouse is a fictional bakery. This site is an example built with [vagejs](https://vagejs.com), to show what a small business website can look like: fast, readable on any phone, and easy for search engines to understand.