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This week's menu

Pickup Friday · 2pm – 8pm
Payment Due at pickup · Venmo

How Matriarch works.

Every week, a fresh menu. Orders open Sunday 8am and close Monday night — then I bake, you pick up, and the cycle starts again. Miss this week's lineup? A new one drops next Sunday.

SUN

Window opens

Sundays at 8am the menu goes live on the homepage. The Sunday text reaches you at the same time.

MON

Order before it closes

You have until Tuesday night — or until items sell out, whichever comes first. Pay at pickup, no card needed now.

FRI

Friday porch pickup

Friday afternoon, 2pm to 9pm. I send you the address Thursday night. Venmo or cash, whichever's easier.

REPEAT

A new menu every week

Sourdough's always there. The rest shifts with the season and what fresh wheat I have on hand — baguettes one week, a sweet the next, always a few surprises.

How I bake.

01

Whole grains, fermented for nutrition

Long fermentation breaks down phytic acid and gluten, making minerals bioavailable. The bread you'll eat at my table is the bread I feed my own family.

02

Sourced from Northern California

Organic whole grains from farms in Northern California. Additional flour from Central Milling in Petaluma. Both within a day's drive — both grown by people I've shaken hands with.

03

Freshly milled, every loaf

All items have between 10-100% stone milled local whole grains.

Meet Ally.

My background is in food science. That's why you'll find a pH meter on my counter next to the dough scraper — fermentation is chemistry, and I want every loaf to be pushed to the perfect proof for digestibility and flavor.
I bake out of my kitchen in Morgan Hill as often as I can. The rest of the year I'm teaching classes at Central Milling and other locations around the US.

— Ally