The Baker Behind the Bread

Hi, I'm Liron — the baker, bread nerd, and one-person operation behind Moonflower Bakes.

I started baking sourdough out of curiosity and fell completely in love with the process. There's something almost magical about turning just flour, water, and salt into something this good — no shortcuts, no additives, just time and patience.

What began as loaves for friends and family quickly grew into something bigger. Moonflower Bakes was born out of a simple belief: that real bread, made the slow way, is worth the wait.

How We Bake

Every loaf starts with our house sourdough starter, quality flour, water, and salt. That's it — four ingredients.

Each batch goes through a 24- to 48-hour process of mixing, folding, fermenting, and shaping before it ever sees the oven. This slow fermentation is what gives our bread its signature crispy, golden crust and that soft, open crumb with just the right amount of tang.

We bake in small batches every week at our home bakery in northwest Austin. No factory lines, no mass production — just honest bread, made by hand.

Ready to taste the difference? We bake fresh every week and our loaves go fast.