​Here at Bianca Cavandi Brotbäcker studio, located steps away from the beautiful Serenbe community and at the heart of the deliberately rural and idyllic City of Chattahoochee Hills, GA we pour our passion into every loaf we bake. Our sourdough creations are carefully crafted using time-honored techniques and the finest quality ingredients, which we source as locally as possible. The result? A kind of bread that boasts an irresistible aroma, tantalizing textures, and flavors that will transport you to the sourdough heaven.

 

Our bakery is built on a foundation of simplicity, using only flour, water, and salt, as well as our own Sourdough starter called "Antje" named after a dear friend from Germany. "Antje" is the heart and soul of our bakery. It is a living culture of wild yeast and lactobacilli that we use to leaven our bread, imparting a unique flavor and texture that can't be replicated by commercial yeast. 

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Our baking process is simple and traditional, taking cues from the centuries-old techniques of artisanal bakers from Europe, especially from Germany. We use a slow fermentation process, allowing the dough to develop its flavor and texture over time. This creates a bread that is not only delicious but also more easily digestible and nutritious, thanks to the breakdown of complex carbohydrates during the fermentation process.

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We bring our delights usually once or twice a month straight to the Serenbe Farmers Market during the season from March to October, creating a buzz of excitement every time we set up shop. Starting November of this year, 2023, as we continue our production, we will announce the sites/dates weekly.

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As many regular customers have experienced in the past years, you may also opt to special order and pick-up directly at our Baking Studio, here in Chatt Hills. Please sign up for our Newsletter to find out when we are baking and what is on the menu.