Sicily · Maui · Los Angeles

From Sicily, through Maui, to your table.

Mangia Farms was born from a love of food, family, farming, and healing. Sicilian roots on one side, a Maui upbringing on the other, a Los Angeles kitchen in the middle — all woven into everything we make.

A single sourdough boule on marble, scored in two crescent slashes.

The Beginning

It started in a Sicilian kitchen.

Generations ago, Skylar's family left Sicily with very little — a true immigrant come-up, the kind of story that begins in one country and is rebuilt one meal at a time in another. They settled in Buffalo, New York, where Skylar's grandfather went on to spend forty years as a hotel executive at the highest level of his craft. Eventually the work brought him to Maui — where he was opening a new hotel when Skylar's parents first met and fell in love, and where Skylar herself was born and raised.

He was the one who taught Skylar that food is a discipline and a welcome — that you measure salt with the hand, time with the heart, and never put anything on the table you wouldn't be proud to serve to family.

Today the kitchen is in Los Angeles. Her husband and her father-in-law are farmers — that connection to soil and season is what makes the "Farms" in Mangia Farms real, not just aspirational. When she bakes, she's carrying it all forward.

A Sicilian Saying

"A tavola non si invecchia."

At the table, we do not grow old · Sicilia

A sourdough boule with intricate wheat-pattern scoring, held in oven mitts in the garden.

A New Chapter

The bread my body could trust.

Skylar was just eleven when she was diagnosed with Crohn's disease. For long stretches, she couldn't get out of bed. As she got older, holding down regular work was out of reach. She needed something quiet she could do from home — something her body could handle.

She started baking sourdough. Not because she planned to, but because every other bread sent her body into revolt. And then she noticed something: her sourdough didn't. The long fermentation, the wild starter, the hours the dough takes to break itself down — her stomach accepted it. The bread that took the longest to make was the one she could actually eat.

That is why Mangia Farms exists. She makes the bread her body asked for — and shares it with anyone whose body has asked for the same.

And because the story doesn't end there: a percentage of proceeds is donated to Crohn's disease research — for the next kid who hears the diagnosis at eleven and doesn't yet know what they can eat.

A wooden rack of fresh-baked loaves with wheat-pattern scoring against a weathered green wall.

The Way We Work

Slowly, and on purpose.

Mangia Farms is not just about bread. It is farm-to-table food made from our kitchen with intention — wholesome, gut-healthy, and rooted in real ingredients. Every item we make is created with the same purpose: to support the body while still honoring the joy, comfort, and tradition of good food.

The bread ferments for thirty-six hours. The ingredients come from close to home — much of it from family farms here on Maui. We bake what we can deliver the next morning, and not a loaf more.

For now, everything comes from our home kitchen. The full farm-to-table market experience will come later, when we open our future storefront on the farm.

Skylar Williams, founder of Mangia Farms.

Meet the Founder

Skylar Williams, at the table.

Skylar grew up in a Sicilian-American family — Sicily to Buffalo to Maui, a true immigrant come-up, the kind of family where the kitchen was the loudest room and Sunday meals started at noon and never quite ended. Her grandfather spent forty years as a hotel executive at the highest level of his craft, and he was the one who taught her: salt is measured with the hand, time with the heart, and food is service before it is anything else.

At just eleven, she was diagnosed with Crohn's disease. Baking became the work she could still do — and her sourdough became the only bread her body could trust. Mangia Farms is what grew from that quiet beginning.

The kitchen is in Los Angeles now. She runs it, the garden, and most of the deliveries. Her husband and her father-in-law are farmers — that connection to soil and season is at the heart of everything she makes. If you want to know what she's working on this week, send a note — she'll tell you the whole story, and probably send you home with a little extra.

— Skylar Founder & Baker · Los Angeles

What We Believe

Three quiet rules.

Organic, always.

No synthetic anything — not in the field, not in the kitchen. We certify what we can and grow the rest ourselves.

ii.

Small & seasonal.

We make what's in season, in quantities small enough to do well. When the apricots are gone, the apricot jam is too.

iii.

Made by hand.

Every loaf shaped, every jar filled, every label tied — by the two of us. Slower, yes. Better, also yes.

"To feed someone well is to keep them, for a moment, in your care."

— A Family Saying

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