small batches, slow mornings, malibu made
Malibu Manna made with love

“give us this day our daily bread” · matthew 6:11

A little Malibu sunshine,
baked into every loaf.

Naturally leavened sourdough and seasonal treats, mixed by hand, fermented slowly, and baked in small batches from our home kitchen.

peek in the bread basket see this week’s bake

Malibu, California · direct preorder only

Fresh artisan sourdough cooling in a sunny Malibu home kitchen come in, the bread is warm
come inside

you’re always welcome here

This is bread that asks you to slow down.

Crackly crust, a tender open crumb, and the kind of aroma that gathers everyone in the kitchen. Malibu Manna is a tiny home bakery inspired by coastal mornings, garden flowers, and the simple magic of sharing something warm.

from our kitchen to yours, Anna P
01naturally
leavened
02slow
fermented
03small batch
always

from the oven

The weekly bread basket

The lineup follows the season and the baker’s mood. The freshest menu and available quantities are always posted on Instagram.

01

the everyday favorite

Country Sourdough

A deeply golden, naturally leavened loaf with a crisp crust and soft, tangy center. At home beside butter, soup, or nothing at all.

baker’s pick
02

something special

Seasonal Loaves

Thoughtful flavors, garden herbs, toasted seeds, and sweet or savory inclusions that change with what feels good that week.

03

a little extra joy

Seasonal Bakes

Small runs of cozy, shareable treats. Watch the weekly menu for the sweet bake coming out alongside the bread.

Good to know: everything is made in limited quantities. Preordering is the best way to make sure a loaf has your name on it.

view this week’s menu

straight from anna’s camera

A little peek at what’s baking.

Anna’s hand-scored sourdough loaf in a sunny Malibu garden
garden light, fresh crust
A batch of Anna’s berry muffins outdoors
the sweet bake
Three freshly baked Malibu Manna sourdough loaves on a wooden board
one bake, three personalities

save me a loaf

How the weekly bake works

1

See the menu

Fresh drops and quantities are shared on @malibu.manna.

2

Send a DM

Tell us what you’d like and how many. We’ll confirm availability and pickup details.

3

Take it home

Pick up your bake in Malibu and try to wait until you get home to tear into it.

not sure what to say?

Hi Malibu Manna! I’d love to order from this week’s bake. What’s still available?

open instagram to order

make your mark

The scoring studio

Before a loaf goes into the oven, a few careful cuts guide the way it opens. Choose a favorite pattern or sketch one of your own.

Have a scoring request for a future loaf? Screenshot your design and send it to @malibu.manna.

botanical leaf score every loaf opens differently

one loaf, 24+ hours

A loaf takes its sweet time.

Mixed and folded by hand, rested overnight, then scored and baked the next day. That unhurried rhythm is where the crust, crumb, and flavor come from.

curious about the full 24-hour process?open Anna’s baking notes
  1. day 1

    Feed the starter

    Wake up the culture and wait for it to become active and bubbly.

  2. mix

    Bring the dough together

    Flour, water, salt, and starter become one shaggy dough.

  3. fold

    Build strength

    Gentle folds develop structure without knocking out the life inside.

  4. bulk

    Let it rise

    Time and temperature guide fermentation until the dough is ready.

  5. overnight

    Cold rest

    The refrigerator slows everything down while flavor keeps developing.

  6. day 2

    Heat and score

    The oven and Dutch oven preheat while the cold loaf gets its final design.

  7. 22 min

    Lid on

    Trapped steam helps the loaf expand and the crust begin to form.

  8. 22 min

    Lid off

    Open heat brings out the deep golden color and crackly crust.

  9. 1 hour

    The hardest wait

    Cooling sets the crumb. Cutting too soon lets all that precious steam escape.

science behind the slice

A living process.
A very thoughtful loaf.

Good bread does not need a lecture. But if you love the nerdy parts, Anna keeps notes.

want the science behind the slice?open the fermentation notes
01Every starter has its own personality.open for the science
A tiny ecosystemStarters contain different communities of yeasts and bacteria shaped by flour, feeding habits, and environment.read the research ↗
02Sourdough does not have to taste sour.open for the science
Flavor follows fermentationTime, temperature, microbes, and the balance of organic acids all help shape a loaf’s final flavor.read the research ↗
03Those beautiful holes have an explanation.open for the science
Gas becomes crumbMicroorganisms release carbon dioxide during fermentation. The dough’s gluten network traps it, helping form an airy interior.read the research ↗
04Some fermentations reduce certain FODMAPs.open for the nuance
Not every loaf, not every bodySpecific cultures and longer processes can reduce fructans, but results vary. One human trial found lower FODMAPs without better symptom tolerance.read the human study ↗
05Fermentation can break down some phytate.open for the science
Mineral availability is still being studiedSourdough can reduce phytate and increase mineral solubility. Current human evidence about iron absorption remains inconclusive.read the review ↗
06Some studies see a different glucose response.open for the nuance
The evidence is not one-size-fits-allA review found smaller post-meal glucose rises versus some controls, but rated the certainty of evidence low to very low.read the review ↗

Food science, not medical advice. Ingredients, methods, and individual responses differ.

the heart of it

Made at home.
Meant to be shared.

Malibu Manna began with the simple pleasure of feeding people you love. Every bake still carries that feeling: a floured counter, something good in the oven, flowers clipped from the garden, and an extra loaf waiting for a neighbor.

We keep things intentionally small so each batch gets the time and attention it deserves.

Prepared in a home kitchen in Malibu, California.

Sourdough resting in a clean pink mixing bowl above the Malibu ocean at sunset

the view from the mixing bowl

bread has always meant more

“Man shall not live by bread alone, but by every word that comes from the mouth of God.”
Matthew 4:4
a little bread history

People were keeping living dough and passing it forward long before commercial baker’s yeast existed. Every starter carries a small piece of that ongoing tradition.

read about sourdough’s ancient story

before you ask

A few crumbs of information

Still wondering about something? Send a DM and we’ll get back to you between folds.

When do you bake?

Bake days and menus change with the week. Follow Instagram for the next drop announcement and preorder window.

Where is pickup?

Pickup is in Malibu. The exact time and location are shared privately when your order is confirmed.

Do you make custom orders?

Because every batch is small, special requests depend on the bake schedule. Send a DM with what you have in mind.

What about allergies?

Products are made in a home kitchen where common allergens may be present. Please ask about the ingredients in the specific bake before ordering.

Is sourdough gluten-free?

No. Traditional wheat sourdough still contains gluten and is not appropriate for someone with celiac disease. Please review each product’s ingredient and allergen label before ordering.

Does sourdough contain probiotics?

The starter contains living microorganisms, but the heat of baking greatly reduces their viability. Finished sourdough bread is not generally considered a source of live probiotics.

Is all sourdough made the same way?

No. Starters, flour, hydration, time, temperature, and fermentation methods all vary. Some commercial breads also use baker’s yeast or sourdough flavoring rather than relying only on a living starter for their rise.

fresh from the feed

Follow the flour trail

@malibu.manna