Author Mead Co. began with a simple conviction: that food should be made with attention, and that the people who make it should take pride in every detail. Located in the heart of Vancouver, Washington, we've built our practice around slow fermentation, locally sourced ingredients, and a refusal to cut corners.
What you'll find here isn't mass-produced or rushed. It's bread that rose overnight, preserves made in small batches, and pantry staples we'd be happy to keep on our own tables. That's the standard — and the expectation we set for ourselves every morning before the ovens come on.
— Author Mead Co.
Our doughs ferment for 24 to 48 hours. That's not a gimmick — it's how you build flavor that can't be rushed, and a crumb that holds memory.
We work with regional mills, orchards, and producers who share our standards. When an ingredient doesn't meet the bar, we don't use it — we look elsewhere.
Every loaf is shaped, every batch is tasted, every order is personal. Automation has its place, but it doesn't belong in a kitchen this small and this serious.
Sourdough, semolina, olive oil loaves — baked daily and sold the same day. When it's gone, it's gone.
Croissants, pain au chocolat, and seasonal tarts — laminated by hand each morning before dawn.
Small-batch preserves, regional olive oils, flours, and pantry essentials — chosen for quality, not volume.
Seasonal jams, house-made honey blends, and ferments — all produced in small quantities with full transparency.
Address
17212 NE 88th St # A
Vancouver, WA 98682
Phone
(206) 775-4214Hours
Tue – Sat
7:00 AM – 3:00 PM
