I’m Alaleh. I’m an engineer turned baker and a woman entrepreneur in Boston, building Anchor & Rye into a modern bakery brand with bread, baked goods, and pantry staples for home kitchens and wholesale partners.
I started because I couldn’t find the real, authentic flavor I knew bread could have. Too many loaves tasted flat and the ingredient lists were longer than they should be. Anchor & Rye focuses on grain first. We use organic, locally milled heirloom and heritage flours from New England mills, choosing fresh milled whenever we can. Short ingredient lists. Slow, natural fermentation. Flavor that comes from letting great flour do the talking.
Our menu centers on naturally leavened breads and expands into cookies and other baked goods made with the same standards. We use grass fed dairy, real vanilla, and seasonal local ingredients whenever possible. We are also developing a line of flours and baking mixes for home bakers so you can get consistent, bakery-level results at home.
Sourcing is a priority. We respect the grain and the farmer, work with mills we trust, and let the harvest guide what we bake. We are investing in milling and plan to bring fresh milled, in-house flour online soon. As we grow, we are building subscription delivery with options for fresh and frozen so you can get what you want on your schedule.
The engineering side never left. We test, document, and refine every recipe for consistency across batches. That shows up in fermentation timing, bake curves, and clean ingredient lists that make sense.
If you are here for bread with character, baked goods you will actually finish, and pantry staples that raise the floor of everyday cooking, you are in the right place.