We’re Josh and Kirtley — the husband-and-wife team behind Wild Loaf Lab. Our story started back in 2018, when a simple loaf of sourdough at a tiny restaurant changed how we thought about bread. We took home a piece of that loaf, revived the living culture inside it, and found ourselves hooked — not just on the bread, but on the deep sense of connection it brought to the past.
As we baked more, we realized the classic bench scraper could use an upgrade. I was using a beautiful walnut scraper with a flat side and handle, but I kept wishing it had a rounded curve so I could use it to scoop dough from the bowl too. That’s when the idea came — what if a bench scraper could also be a bowl scraper, so I wouldn’t have to swap tools mid-bake?
So we designed one tool that could do it all. We call it The Edge — part bench scraper, part bowl scraper, part dough knife, part artwork. One tool, one motion, a smoother way to bake. It's you and your Edge.
We’ve spent countless nights iterating, refining, and prototyping this design — twenty-eight versions later, it finally feels exactly right. Made here in North Idaho, each Edge is crafted from heritage hardwoods like walnut, maple, cherry, and purpleheart, and finished by hand with all-natural oils. No fossil fuel mineral oils. No heavy metals. Just honest materials and care.
We’ve taught hundreds of people how to make sourdough, and we’ve seen the joy that comes when someone feels capable — really capable — in their own kitchen. Our friends and family use The Edge and tell us it makes them feel confident, creative, even proud of their craft. That’s what we want for everyone who picks one up.
When you hold The Edge, you’re not just using a tool — you’re continuing an ancient tradition, joining a community of makers who value beauty, simplicity, and the satisfaction of working with your hands.
From our little shop to your kitchen,
Josh & Kirtley
Wild Loaf Lab