About us
We founded The Baker’s House because we couldn’t buy bread that we really wanted.
Our story
It all started at the Farmers’ Market.
What started in our home kitchen as a shared joy for our family, friends and neighbors, grew to sharing with our local community at the Zionsville Farmers’ Market. In our first couple of Saturdays, we sold out within the first couple of hours. After a full season, we outgrew our kitchen and knew we had to find a brick and mortar.
In early 2025, we opened our 550-square-foot bakery behind an old, empty house on Main Street. Through community support and lots of gratitude from happy customers who were just like us, without healthy bread options, we have since sold more than 80,000 loaves of bread across more than 31,000 customer orders — all out of our tiny little one-room bakery.
Our philosophy
We bake without compromise.
Each ingredient is chosen intentionally, which we quickly learned is a rare process in commercial food production. Finding these ingredients was very difficult at first as these items just weren’t widely requested. Our flour is always organic, never bleached, enriched or bromated. We source flour from mills we have visited, walked through and created relationships with. We will never use seed oils, preservatives or additives, and will always be able to pronounce, trace and explain from where and how we chose them. Our everyday bread is made without nuts, but walnuts come into the kitchen for a seasonal loaf, so we can’t call ourselves nut-free. If you have an allergy, ask us before you order.
Family mills with regenerative grain
We like to think big but also small. Family mills can be trusted and we want to support them in their efforts. Those that have gone the extra mile to do things the right way are celebrated at The Baker’s House.
Yes, it’s more expensive. But that’s all part of our plan.
Ultra-premium ingredients cost more. We have planned for this since day one and it will never change. Here, quality trumps margin, always.
Open book policy
No seed oils, GMOs or anything artificial to extend shelf life. No industrial suppliers. We eat what we bake… and we’re picky!
The journey
From a market table to Main Street.
The early years
Zionsville Farmers’ Market
A folding table, a few dozen loaves, and a line that kept coming back. We sold out every week.
Early 2025
365 S. Main Street
A 550-square-foot shop behind the yellow house — production and retail in one room, which is as small as a bakery can reasonably be.
The first eighteen months
80,000+ items
More than 31,000 orders out of that one room, plus a wholesale list, the market, and the first holiday runs.