5 Generations of Family Sourdough

When I left for college, my dad handed me my own mason jar of the family sourdough and told me to take good care of it. As I baked with it more and shared the breads, pancakes, and pizzas I made from it, I came to ultimately enjoy what the sourdough did - bringing people together to share good food and good memories. The sourdough is my heirloom and a connection to my family and our past. I am excited and happy to share with you our sourdough pizza, and a slice of my family's history! 

My great-great-Grandpa Gilbert started our family sourdough yeast culture during the Klondike Goldrush of 1897. Gilbert went north from Seattle, Washington and spent time in the Klondike Goldfields of the Yukon – as a miner and then as a merchant.  While there he acquired a sourdough culture used in baking.  He returned to Seattle in 1899 – with the sourdough culture – and established a mercantile business in Seattle and later a construction firm in Tacoma.  He and his company built several of the early 20th century buildings in Seattle and later in San Francisco after the 1906 Earthquake.  Gilbert passed the sourdough on to my great-grandfather Tad.  Tad was born and raised in Seattle and later moved to San Francisco, California in the 1920s.  He then returned to the Puget Sound area of Washington in the 1950s.  He passed the sourdough to his son Malcolm who in turn gave it to his sons - one of whom is my father.

Lead Staff

Dani and Alex White
Founder & Owner

Justin Ford
Executive Chef and Owner

Cameron White
Owner