Our story · since 2016
A small oven
with a long memory
Little Kiln started with one borrowed oven, two bakers and a sourdough starter older than the business.
Baked slowly, on purpose
Three hours to heat up
Maja and Luka bought a brick oven from a retired baker for the price of a year's bread. It takes three hours to heat, holds its warmth all morning and bakes like nothing else.
We mill rye and spelt from two family farms in the Savinja valley, ferment every dough for at least a day and a half, and bake only what the street will eat before closing time. Leftover bread goes to a local soup kitchen.
80 km
Furthest flour
36 h
Fermentation
0
Shortcuts
Dark is a flavour. Pale is a mistake. Luka, head baker