Lindsey Marcelli’s microbakery started with a beehive.

She and her family began raising bees to get honey, and from there she went “all-in” on homegrown and local.

“And we go through a lot of bread. Like a lot of bread,” she said. “And now my kids really love it.”

They even ask for her sourdough bread with dipping oil for breakfast.

Eventually, it became a business. She sells loafs for porch pickup in Superior and Ashland.

The ingredients are simple: sourdough starter, water, salt, and flour.

“Sourdough’s a little bit healthier for you. It doesn’t increase your blood sugar. So it’s a slower digesting bread,” Marcelli said. “If you look at a store-bought bread versus sourdough, store-bought has this big list of ingredients versus … we did water, salt, flour.”

It’s a long process between proofing, doing a couple rounds of the stretch-and-fold technique, then scoring, baking, and letting it rest.

She also sells her dipping oil and other goodies allowed through the Wisconsin Cottage Food Law.

She takes orders through Hotplate and also posts offerings and recipes on Instagram.