Baker
Monika holds a degree in economics and runs several smart-home stores in Europe. She also manages our U.S. business, JAX 3D PRO. In recent years she discovered a real passion for baking and decided to share a part of it with our local community.
Baker
Jay is more of a technical mind — a software engineer turned photographer. He works as an independent contractor for CoStar (Matterport) and runs JAX 3D PRO, focusing on 3D property scanning and real-estate imagery.
We’re a family from the Czech Republic who recently moved to Florida. We quickly learned that the bread here isn’t quite what we’re used to in Europe—and it can be hard to know what’s actually in it. We care a lot about real food, cook from scratch, and choose good ingredients. Baking honest bread isn’t complicated; it just takes some know-how, a bit of skill, a lot of patience, and care.
On one of our regular trips to Prague, we brought back a rye sourdough starter from a historic bakery and began baking at home. The first loaves were far from perfect, but they already tasted better than most store-bought bread. Over time, the dough grew stronger, the crusts crispier, and the results more consistent—still handmade, never identical, but always good.
Today we bake small batches almost every day for neighbors and friends around St. Augustine, sharing what started as homesickness and has become part of our daily rhythm.
Long, cold fermentation (18–24 hours) makes each loaf easy to digest and naturally long-lasting.
We bake small batches each day. Orders are placed online and pickups are arranged in SilverLeaf.
Pickup in SilverLeaf. Local delivery may be available soon.