A little about me.
Howdy! My name is Francesca Blanco, and I am originally from Caracas, Venezuela. Recently, my partner and I — along with our 14-year-old Shih Tzu — relocated to Austin, Texas.
Professionally, I am an educator and linguist, but I have always carried a deep passion for cooking and baking. Ever since I was little, I dreamed of opening a restaurant called El Séptimo Cielo (“The Seventh Heaven”). For me, food has always been more than nourishment — it has been creativity, comfort, family, and connection.
Reinventing in Austin.
Moving to the United States inspired me to reinvent myself, reconnect with my younger self, and finally pursue that passion in a meaningful way. Mealtime has always been one of my favorite parts of the day, and as someone who deeply values food and ingredients. I believe that simple, fresh, and intentional ingredients create the best experiences around the table.
Back to simplicity.
Growing up in Venezuela, there was never a distinction between “organic” and “non-organic” foods at the grocery store. Most products came naturally from local farms and producers, and fresh ingredients were simply the standard.
When I moved to the United States, I was surprised by how many store-bought breads contained long lists of preservatives and unnecessary additives — ingredients that, in my opinion, do not belong in bread or food in general. That realization inspired me to return to simplicity and intention in the way I bake.
Honest bread, made with only a few essential ingredients: organic flour, water, salt, and our sourdough starter, Fermentina.
— Our mission
Our mission.
Our mission is to give back to the community by creating honest bread made with only a few essential ingredients: organic flour, water, salt, and our sourdough starter, Fermentina. Through natural fermentation, sourdough develops a rich flavor and texture while also becoming easier to digest and more nourishing for the body.
Every loaf is handcrafted with patience, care, and respect for traditional baking methods. What began as a personal passion slowly became a dream we could no longer ignore.
Looking ahead.
Looking toward the future, we hope to continue growing this dream by investing in larger ovens to increase production capacity and, one day, milling our own grains in-house to help preserve as many nutrients and natural flavors as possible in every loaf we make.
Thank you.
Thank you for being here and for supporting our journey. We truly hope our bread brings warmth, comfort, and meaningful moments to your table.
With gratitude,
Francesca Blanco & Family 🤍