About the Bakery...
Fire & Flour is a licensed cottage bakery specializing in naturally leavened sourdough. Each loaf is crafted in small batches from my dedicated home bakery space, shaped by hand, and baked fresh every week. With a focus on seasonal ingredients, whole foods, and the craft of slow fermentation, Fire & Flour celebrates the art of good bread and community.
How it works...
Every Thursday at 8 PM, orders open through Hotplate.com/fireflour. Pickup is usually the following Wednesday from the bread shed, a dedicated, enclosed space on my porch where loaves are lined up alphabetically by last name. It’s grab-and-go style, so you can swing by anytime during your selected pickup window.
The menu rotates weekly, featuring classic sourdough, seasonal loaves, pizza dough, and other small-batch favorites. You can sign up for text alerts to get notified right before each menu goes live so you never miss out when your favorite loaf returns.
Meet Jacqui...
Hi! I'm Jacqui Viscarello, the hands and heart behind Fire & Flour. What started as a few loaves of bread has turned into a microbakery rooted in creativity, connection, and community. I bake from a dedicated space in my home, where every loaf is shaped by hand and made with intention. By day, I work in research finance. By night (and early morning), I’m mixing dough, prepping for porch pickups, and dreaming up new seasonal bakes. Fire & Flour is where my love of whole foods, self-sufficiency, and feeding people all come together. This little bakery isn’t about perfection, it’s about showing up, getting your hands dirty, and sharing something meaningful with others. I’m so glad you’re here.
"Soooo good! I’ve always loved sourdough but this bread has to be the best I’ve had!"
- Haley T.
Lynnfield,MA
