Luv Bakery · Fishers, Indiana

Bread, Made the Way
It Was Meant to Be

Slow, natural, and deeply rooted in tradition — every loaf at Luv Bakery is crafted through time, not shortcuts.

Naturally fermented for up to 48 hours

Our Philosophy

We Don't
Rush Bread

Most bread in America is made in two hours — stretched with commercial yeast, conditioned with additives, and designed for a shelf rather than a table. It's fast, predictable, and forgettable.

We do it differently. Every loaf at Luv Bakery begins with a wild sourdough starter we've kept alive and nurtured for years. The dough ferments slowly — up to 48 hours — developing flavor, structure, and nutrition that can't be rushed into existence.

“This isn't just baking — it's a return to how bread was always meant to be made.”
— Maira Gimenes, Founder

Sourdough starter culture at Luv Bakery Fishers Indiana

48h

Slow fermentation

Our Craft

The Foundation of Every Loaf

Wild yeast fermentation process at Luv Bakery

Time is our most important ingredient

Long Fermentation

Our dough ferments slowly for up to 48 hours, creating deeper flavor, better texture, and improved digestibility. This is the step most bakeries skip — it's also the step that makes all the difference.

During long fermentation, wild yeast and bacteria transform the flour in ways that fast bread simply can't replicate. The result is a complex, slightly tangy flavor and a crumb that feels different in your hands and in your stomach.

Natural sourdough leavening process hands folding dough

No commercial yeast — ever

Naturally Leavened

We use a living sourdough starter cultivated with wild yeast and beneficial bacteria. It's been maintained, fed, and nurtured over years — and it's the heart of every loaf we bake.

Natural leavening requires patience, attention, and skill. Unlike commercial yeast which acts predictably in under an hour, our wild starter takes time to work — and that time is what creates bread worth eating.

Simple clean ingredients for artisan sourdough bread

Flour, water, salt — nothing else

Simple, Honest Ingredients

No preservatives. No dough conditioners. No hidden additives. Just three ingredients that have made bread for thousands of years.

When you read our ingredient list, you'll recognize everything on it. That's intentional. Real food doesn't need a chemistry degree to understand — and real bread shouldn't either.

Hand scoring artisan sourdough bread at Luv Bakery

Every loaf shaped and scored by hand

Handcrafted Daily

Every loaf is mixed, shaped, scored, and baked by hand in small batches. We never scale up to the point where bread becomes a product instead of a craft.

Shaping gives the loaf its structure. Scoring controls how it opens in the oven. These aren't just techniques — they're the marks of someone who actually cares about the bread they're making.

Why It Matters

More Than
Just Bread

Many of our customers come to us because something felt off about the bread they'd been eating — bloating, heaviness, a lack of real satisfaction. They weren't wrong to notice. Long-fermented sourdough is a fundamentally different food.

Easier Digestion

Long fermentation pre-digests gluten and phytic acid, making sourdough gentler on your stomach than conventional bread.

Richer Flavor

Wild fermentation creates organic acids and complex compounds that produce depth of flavor no fast bread can replicate.

Better Texture

The crumb structure of properly fermented sourdough is open, chewy, and satisfying in a way that holds up for days.

Traditional Craft

Sourdough was the only bread for thousands of years. We're not reinventing anything — we're honoring how it was always done.

48+

Hours of fermentation

Ingredients total

100%

Wild leavened

Step by Step

From Starter to Table

A loaf of real sourdough takes two days. Here's what happens every single time.

Day 1 — Morning

Feed the Starter

Our wild culture is fed fresh flour and water, waking up the natural yeasts and bacteria.

Day 1 — Afternoon

Mix the Dough

Organic flour, filtered water, sea salt, and our active starter are combined by hand into a shaggy dough.

Day 1 — Evening

Stretch & Fold

Over several hours, the dough is gently stretched and folded to develop gluten strength and structure.

Day 1–2 — Overnight

Slow Fermentation

The dough rests in a cool environment for up to 48 hours. Flavor develops slowly. Nothing is rushed.

Day 2 — Morning

Shape & Score

Each loaf is hand shaped into a tight round, placed in a proofing basket, then scored with a razor lame.

Day 2 — Late Morning

Bake

Loaves go into a hot Dutch oven at high heat — steam trapped inside creates the signature open crumb and crackling crust.

Day 2 — Afternoon

Ready to Share

Loaves cool on a rack, crust crackling as it sets. Then they're packaged and ready for your table.

The Whole Point

From Our Kitchen
to Your Table

All of this — every stretch and fold, every hour of fermentation, every careful score — exists for one reason: to put something truly nourishing on your family's table.

Luv Bakery artisan sourdough shared at a family table in Fishers Indiana

There's something about real bread — the smell when it comes out of the oven, the sound of the crust when you cut into it, the way the crumb pulls apart — that connects us to something older and more important than convenience.

We started Luv Bakery because we believe everyone deserves food made with care. Not every family has time to spend two days baking bread — but every family deserves to eat it.

That's why we do this. And that's why every loaf we bake gets the same attention it would if we were baking it for our own family.

Tearing open a freshly baked artisan sourdough loaf

Sourdough baking workshop at Luv Bakery Fishers Indiana

Sourdough Workshops

Learn the Process
Yourself

In our hands-on workshops, we teach this same process — from building and feeding your starter to pulling a golden loaf from the oven — so you can bring real sourdough into your own home.

You'll leave with your own live starter, a freshly baked loaf, and the confidence to keep baking. No experience needed — just a love of good bread.

Starter Kit Included3-Hour WorkshopTake Home Your LoafOngoing Support

View Upcoming Classes

This Week's Bake

Taste the
Difference

Now that you know what goes into every loaf — come taste the result. Each week we bake a small selection of naturally fermented breads in small batches.

Pre-order before Thursday for Saturday pickup. Our most popular loaves sell out quickly — early access subscribers always get first choice.

We serve families and food lovers in Fishers, Noblesville, Westfield, Carmel, and across Hamilton County.

Orders close Thursday

Pickup available Saturday morning · Fishers, Indiana

Order Fresh Bread

This week's fresh baked artisan sourdough at Luv Bakery

Inner Circle

Be First to Know
What's Coming Out of the Oven

Our breads and classes often sell out quickly. Join our inner circle for early access to new bakes and workshop dates before anyone else.

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Bread, Made the WayIt Was Meant to Be

We Don'tRush Bread