Wild yeast
A living starter means flavor you can’t fake with a packet — tangy, complex, and worth the wait.
Our story
Named after Barley, baked with patience
Homemade sourdough from a Jacksonville kitchen — where a Red Fox Lab inspired the name and every loaf still gets a handmade score.
Kelsi Richardson
Homemade sourdough baker, market regular, and the person measuring flour before the rest of town is awake. Barley’s Crumb Lab started as a love letter to long fermentation — and to Barley, the Red Fox Lab who somehow ended up on the logo of a bread business.
Every loaf is mixed, folded, proofed, and baked in small batches. Specialty flavors rotate with the seasons: jalapeño cheddar when you want heat, apple cinnamon when the kitchen smells like fall, pumpkin swirl when the chalkboard says so.
Order a loafThe ritual
Why sourdough takes time
Slow ferment
Hours (and overnight rests) build the blistered crust and airy crumb people photograph.
Made with love
Same stamp from the old pricing flyer — still true every bake day.