Useful enough for every bake. Beautiful enough to leave out.
We want the tools you reach for every day to be a pleasure to use and to look at. The Edge moves from the curve of a bowl to the flat of the bench. The Spatula keeps a flour scoop and a starter blade in one tool. Each shape grew out of a job we wanted to make easier.
The curves have work to do, but we care about how they look, too. Solid hardwood brings its own grain and color; a natural oil finish lets that character show. These are pieces we want on our own kitchen counter, even when there is no dough to scrape.
It started with Kirtley’s bread.
We were deep into sourdough when one small nuisance kept interrupting Kirtley’s workflow. A bench scraper handled the counter, but getting the dough out of the bowl meant dirtying another tool. We wanted something made from solid hardwood and natural oil that could do both jobs.
Kirtley asked me if I could solve it. That became The Edge, our first product.
A curve borrowed from nature.
The early prototypes tended to work in one bowl and fail in another. I started sketching spiral-derived curves, thinking I could tune the shape to meet different bowls. The drawings looked plausible. I was still amazed when the first one worked.
Then came the work on size, grip, and the bowl edge: comfortable against your hand, but still able to scrape. We kept refining how the shape came off the CNC, too. The Edge you see today is the result of 54 design iterations.
Two people, different kinds of work.
Kirtley is our sourdough expert and workshop teacher. She spots the needs, comes up with product ideas, and is the person you usually hear from online. I’m Josh. My background is software engineering; I handle design and shop work, including the software and machining tools we use to make the products.
Most of our ideas start the same way: something interrupts a bake, and we wonder whether we can make it easier.
