About the Baker
Hi, I'm Tyler, the hands (usually covered in flour) behind Tyler's Bread Lab.
From a Jar of Starter to a Neighborhood Bakery
Tyler's Bread Lab started the way most sourdough obsessions do: with a single jar of starter and way too many questions. What began as weekend experiments turned into a full-blown craft: testing hydration levels, dialing in fermentation times, and filling the house with the smell of fresh bread until friends and neighbors started asking, “Can I buy one?”
Today I bake in small batches out of my home kitchen in the Valleybrook community of Blackwood, NJ. Every loaf is naturally leavened with a starter I feed and care for daily: no commercial yeast, no preservatives, no shortcuts. Just flour, water, salt, and a slow 24-48 hour fermentation that develops real flavor. Many people find slow-fermented sourdough easier to digest, too.
Because everything is baked fresh to order, your loaf comes out of the oven for you, not off a shelf. That's the part I love most about being a cottage bakery: I get to know the people eating my bread, and they get bread the way it's been made for thousands of years.
Simple Ingredients
Flour, water, salt, and time. Specialty loaves add real add-ins, never preservatives, conditioners, or commercial yeast.
Slow Fermentation
Every loaf ferments 24-48 hours. That patience builds complex flavor, better texture, and bread many people find gentler on the stomach.
Truly Local
Baked in Blackwood, NJ and picked up right here in the neighborhood. Your baker knows your name, and your favorite loaf.
A Note on Being a Cottage Bakery
Tyler's Bread Lab is a home-based cottage bakery. That means everything is made in my home kitchen and, as required disclosure: products are homemade and not subject to state inspection. All breads contain wheat (gluten), and some specialty loaves contain dairy, nuts, or other allergens, and my kitchen handles all of these, so cross-contamination is possible. If you have an allergy, please mention it when ordering and I'll tell you exactly what's in your loaf.
Questions about ingredients, sourcing, or how anything is made? Just ask. Transparency is the whole point of buying from a neighbor instead of a factory.