From our kitchen, to yours.
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. Everything we make is crafted for those who care about what they put into their bodies.
Skylar started baking sourdough because every other bread set off her Crohn's. The long, slow fermentation breaks the bread down before it ever reaches you — making it gentle on sensitive stomachs. Many customers tell us it is the first bread they have eaten in years without paying for it later.
Skylar has lived with Crohn's since she was eleven. A percentage of proceeds is donated to Crohn's disease research — same kitchen, same hands, same long fermentation, and a share for the people working on a cure.
Country Sourdough
Our signature loaf — and the only one Skylar can eat. Thirty-six-hour fermentation, organic heritage wheat, sea salt, wild starter. Gentle on sensitive stomachs. Baked fresh weekly · Flexible pickup throughout the week.
$15.99 · 1.5 lb
Zia's Garlic Confit
Organic garlic slowly confited in premium Sicilian olive oil with fresh rosemary from the Mangia garden, a sprinkle of crushed red pepper, and flaky Maldon sea salt. Silky, sweet, and deeply aromatic — transforms warm sourdough, pasta, roasted vegetables, and marinades alike. Packaged in airtight glass jars.
$11.99Sourdough Pasta
Hand-rolled pasta made with our wild sourdough starter — slow-fermented, gentle on the gut, the Italian way.
SoonOlive Tapenade
Slow-cured olives, capers, lemon, and cold-pressed olive oil — blended by hand. Spread it on the sourdough, spoon it over fish, eat it from the jar.
SoonInclusion Loaves
Country sourdough with what's in season folded in — Castelvetrano olives, sun-dried tomato, walnut, rosemary. Rotating weekly.
Soon
"A meal made with care— The Mangia Kitchen
is the simplest form of love."
Three small steps.
Order on Hotplate
Drops open weekly. Place your order through Hotplate while items are still on the list — quantities are small and they go quickly.
We bake fresh
Every loaf is shaped, every jar is filled, every plate of pasta is rolled the day before delivery. Long, slow fermentation — never rushed.
Flexible pickup
Pickup days vary by drop — weekdays and weekends. Los Angeles area, for now. A storefront on the farm is in the works.