The Story Behind Baker Betsy Gonzalez’s Southwest Atlanta Bakery and Bread Subscription Osono Bread | Eater Atlanta

"A tiny but mighty community-supported microbakery in Southwest Atlanta run by 24-year-old baker Betsy Gonzalez, it evolved from her stint at Little Tart Bakeshop and a formative apprenticeship across Europe into a full commercial operation squeezed into less than 100 square feet with a commercial oven, mixers, bench tables, and nearly 1,000 pounds of flour. The bakery centers on naturally leavened (sourdough) breads and three guiding philosophies: respect for old-world baking traditions, tangible support for regional agriculture, and direct collaboration with local farmers and millers. Ingredients are sourced deliberately—flour from Danielsville’s Day Spring Farm (organically grown and milled on site), stone-ground whole rye/whole wheat/spelt from Carolina Ground, and roller-milled bread flour from Lindley Mills—so each loaf reflects both craft and place. Offered as monthly and bi-weekly subscription packages (four loaves a month), the operation relies on curbside pickup coordination via Instagram and partner locations, and Gonzalez emphasizes that the bakery’s growth and sustainability are owed to the community of customers, growers, and collaborators who supported her from the start." - Gina Yu