Design concept for lomabakery.com · menu, prices and times are placeholders for Aleksandra to set
LOMA Artisan Bakery

Good
bread
brighter
days

LOMA Artisan Bakery

A micro bakery by Aleksandra Crabtree. Naturally fermented sourdough and pastries, baked in small Saturday batches in Leander, Texas.

Reserve Saturday's bread How it works

Leander
Texas

SourdoughPastriesCoffeeCommunity
Saturday bake

This Saturday's bake

One oven, one batch a week. Reserve by Thursday at 8 pm and your bread is shaped with your name on the tag. When a loaf sells out, it's gone until next week.

A Saturday bake on a cooling rack: sourdough loaves, seeded rye, olive loaf, croissants and cardamom buns
Saturday's rack
A country sourdough boule with a tall scored ear on a linen towel
Country sourdough
Sliced sourdough showing an open, airy crumb, with butter
The crumb
How it works

Every loaf takes three days

No commercial yeast and no shortcuts. The starter does the work, and the week is built around it. This is why orders close on Thursday.

  1. Thursday8:00 pm

    Orders close

    The bake is counted. Flour is weighed for exactly the loaves reserved.

  2. Thursday10:00 pm

    Feed the starter

    The levain gets fresh flour and water and rises overnight.

  3. Friday9:00 am

    Mix and fold

    78% hydration dough, folded by hand every 30 minutes through the morning.

  4. Friday5:00 pm

    Shape and rest

    Each loaf is shaped and tagged, then cold-proofs for 14 hours at 38°F.

  5. Saturday5:00 am → 9:00 am

    Bake and pickup

    Out of a 500°F oven at dawn, still warm when you collect it.

Aleksandra Crabtree in her apron, smiling as she tastes
The baker

Hi, I'm Aleksandra

Loma started with a jar of starter on the kitchen counter and a habit of baking more bread than one family could eat. Friends started asking for a loaf. Then their friends did.

Now it's a small weekly bake for neighbors in Leander, Cedar Park and Liberty Hill: real flour, water, salt and time, shaped by hand and baked for Saturday morning. Loma means "hill" in Spanish. Ours is in Leander, right where the Texas Hill Country begins.

Real bread, real people. If you know who baked it, it tastes better.

Aleksandra Crabtree, baker

3 daysfrom starter to your table
4ingredients in a country loaf
1home oven, one batch a week
Concept notes

The Loma kit

Everything on the site comes from the logo and the packaging: the sunrise rays, kraft paper, forest green, and one terracotta hill line. The same pieces work on bags, bread bands, stickers and cups.

Palette
Loma Green#39472F
Hill Clay#C5652E
Kraft#F6EFE3
Stone#E9DCC6
Crust#E3A27A
Type
Naturally fermented
Locally baked, always real. Set in a warm book serif for everything you read.
Display · League Spartan 700Text · NewsreaderLabels · spaced caps
Stickers and seals
LOMA LEANDER TEXAS REAL INGREDIENTS BRIGHTER DAYS LOMA SOURDOUGH

Good
bread
brighter
days

Sweet
things
good
people

Real
bread
real
people

Naturally
fermented
locally
baked

Pickup

Saturday mornings in Leander

There's no storefront. You pick up from the bread stand out front in your window, and the address comes with your order confirmation.

The Loma bread stand under a green awning in front of the house in Leander, with baskets of sourdough
The bread stand, Saturday 9 am
When

Saturdays, 9:00–11:15 am

Choose a 45-minute window when you reserve. Running late? Text and your bag waits on the shelf until noon.

Where

Leander, Texas

Pickup from the bread stand in front of the house in Leander. You get the exact address once your order is in. Easy from Cedar Park, Liberty Hill, Georgetown and Round Rock. Market pop-ups are announced by email first.

The Saturday list

Get the menu on Monday

One short email a week with the bake list, before it sells out.