Prozymi is a micro-bakery born from a year of trial, error, and wild fermentation — built around a 200+ year old sourdough starter that originated in Eastern Europe. Every loaf begins with that living starter, nurtured daily, and is shaped by hand in small batches. We believe bread should be simple — flour, water, salt, and time — with just enough craft to make each bite memorable. From our kitchen to your table, every order is baked fresh for Sunday morning.