About Us

Hi, I'm Raksha.

I'm the baker, founder, and entire production line behind Two Stone. Every loaf is milled, mixed, shaped, and baked by me, in small batches, in my home kitchen in Cedar Park.

How it started

I've always loved to bake. Cakes, cookies, the works. But bread? Bread and I hadn't been introduced yet. That introduction came courtesy of my husband.

He's Italian, which means he has Opinions About Bread. When he moved here, he basically went on a bread strike, not because he didn't love it, but because so much of what he found was the soft, squishy, over-processed kind that he claims "isn't really bread." (He says this with his whole chest. Every time.)

I took it as a challenge. How hard could bread be? Fairly hard, it turns out - some of my early loaves could have served as doorstops. But I kept at it, and somewhere around loaf number who-knows-what, it clicked. Bread had been my favorite thing to bake all along. I'd just never given it a shot.

Then we had our children

Nothing makes you read ingredient labels like becoming a parent. Suddenly I didn't want us choosing between food that tastes good and food that's actually good for us. I wanted both, on the same plate, every day.

So I went deeper: whole grains, only. Long, slow fermentation. And, the part I'm proudest of, milling our own flour fresh, minutes before it becomes dough.

Why "Two Stone"

The name is the mill: two stones turning against each other, grinding whole grain into flour that never sits in a bag or on a shelf. Everything we bake starts between those stones.

How I work

Two Stone is a home bakery, and honestly, I love it that way. I mill, mix, shape, and bake everything myself, in small batches - quality control provided by small children with strong feelings about taste-testing.

The catch: one baker, one mill, one oven. I bake once a week, and when that week's loaves are spoken for, they're spoken for. Think of it less as "out of stock" and more as proof it's the good stuff.

From my kitchen to yours

Thanks for being here. Come for the bread my husband finally approves of — stay because now you have Opinions About Bread too.

— Raksha R.