What does terroir really mean—and why should it matter beyond wine? At Modern Stone Age, we believe it's the soul of every ingredient: the microbes, the seasons, the soil, and the hands that craft our food. This week, we’re celebrating terroir with a local twist on a classic—house-cured rockfish gravlax served on our wild sourdough bagels with scratch-made cultured cream cheese. Come taste the story of place, season, and tradition—one bite at a time.

We’re thrilled to introduce the new Modern Stone Age website—a place where our kitchen, food lab, community, and mission all come together under one roof! What started as a small, family-driven passion for real, nourishing food has evolved into a thriving movement, and we couldn’t have done it without you.

With this new site, we’ve streamlined everything—making it easier than ever to explore our offerings, sign up for classes, shop our sourdough creations, and connect with our growing community. Plus, we’re excited to share our Founder’s Video, where Bill and Christina Schindler reflect on our journey, the heart behind our work, and what’s next for Modern Stone Age.

Check it out now and be part of the next chapter!