Discover the story behind Modern Stone Age Kitchen and the Schindler family's journey to reclaim real food in Dr. Bill Schindler’s first book, Eat Like a Human.

Each chapter explores a different food category, making this book an accessible and practical guide to transforming your diet with ancestral food processing techniques.

Fun fact: Every recipe at Modern Stone Age Kitchen comes straight from this book!

Want it personalized? Just leave a note at checkout, and Bill will autograph it for you!

Available to ship!

A rustic, hearty loaf with a deep connection to our roots. This nourishing, naturally fermented organic sourdough was created by Bill while living at Airfield Estate in Ireland, and it has since become a beloved staple.

• Thick, sturdy crust with a soft, chewy interior

• Perfect for sandwiches, toast, or grilled cheese

• Delicious slathered with butter or dipped in olive oil

• Freezes beautifully—we recommend ordering sliced if you plan to freeze!

Crafted with just five simple ingredients - organic bread flour, whole wheat flour, water, sourdough mother, and salt - our Airfield loaf is fermented using ancestral techniques. The bacterial fermentation process transforms grains into their safest, most nourishing form, making this bread as easy to digest as it is delicious.

Allergens: Wheat

Storage: Keep fresh by storing in a plastic bag on the counter for up to 5 days. For longer storage, slice and freeze in an airtight bag.

Available to ship!

Real bread. No preservatives. Just nourishing, slow-fermented sourdough.

The bacterial fermentation in our sourdough process transforms grains into their safest and most nourishing form, making this loaf easier to digest and full of flavor.

FRIDAY PIZZA NIGHT IS TAKING A PAUSE 🍕❤️

Three hours of pizza. An entire week of work.

For five years, Friday Pizza Night has been one of our favorite traditions at Modern Stone Age Kitchen.

But the pizza you enjoy on Friday night actually begins days before.

We long-ferment the sourdough. We turn local milk into mozzarella and ricotta. We make the sausage and pepperoni. We ferment and prepare the toppings. We chop and stack the wood. And finally, we build the fire.

It is an incredible amount of work—and we wouldn't want to make it any other way.

Could we make Pizza Night easier? Absolutely. We could buy the cheese, buy the meats, speed up the process and take shortcuts.

But that solves the wrong problem.

We won't make our food less intentional just so we can make more of it.

So, for now, we're pressing pause on our weekly Friday Pizza Nights to create more space for our team, protect the processes that make our food what it is, and make room for what comes next.

THIS ISN'T GOODBYE.

Pizza will make an appearance again. ❤️

In the meantime, come see us for breakfast and lunch, keep an eye on what we're cooking up next, and read the full story behind our decision below.

[READ WHY WE'RE PRESSING PAUSE]

Every Friday, we fire up our ovens and bring you 100% homemade pizzas, from the wild-fermented sourdough crust to the housemade cheese and locally sourced toppings.

Preordering Guarantees Your Pizza!
We always make extra for walk-ins, but we sell out fast. Preorder now to secure your favorites—your pizza will be fired as soon as you arrive between 4 and 7 PM. Don’t risk missing out!

Pre-orders close at 3pm on Fridays so we can concentrate on you all wonderful customers rolling through the door!

Our Classic Line-up

Red – Our take on the classic Margherita: housemade mozzarella (Nice Farms Creamery milk), crushed San Marzano tomatoes, fresh basil, and sourdough crust.

White – A garlic lover’s dream: housemade mozzarella & ricotta, fresh garlic, olive oil, and sourdough crust.

Meat Lovers – For the carnivores: housemade mozzarella, crushed San Marzano tomatoes, and our own sausage & pepperoni made from Langenfelder Farms pork.

Special |Heirloom Tomato White Pizza
Our 100% wild, long-fermented sourdough crust is topped with extra virgin olive oil, fresh garlic, sea salt, and our house-made pasta filata cheese, then layered with ripe heirloom tomatoes from Lockbriar Farm and baked in our wood-fired oven.

Finished with fresh ricotta cream and basil. No complicated toppings needed. Just incredible local tomatoes, traditionally prepared ingredients, and everything made from scratch.

Walk-ins welcome, but don’t be disappointed if we sell out.

And don’t forget the build your own option - in-store only!

The bacterial fermentation in our sourdough process transforms grains into their safest and most nourishing form, making this loaf easier to digest and full of flavor.

Crispy, golden, and packed with flavor—our fermented fries take the classic to the next level! We ferment them for 2 days, unlocking extra depth and making them even more gut-friendly, then double-fry them in lard for the ultimate crunch.

Served with our housemade ketchup and mayo - completely free from industrial seed oils and refined sugars. This is how fries were meant to be!

Allergens: Egg (mayo)

Only available on Friday nights from 4pm - 7pm!

Fresh, crisp, and made the right way!

Our Caesar Salad features local romaine from Red Acres Hydroponics, housemade Caesar dressing (completely free from industrial seed oils), and sourdough focaccia croutons for the perfect crunch.

Simple, nourishing, and absolutely delicious! Can be gluten-free without the addition of the sourdough croutons

Allergens: Egg (caesar dressing) & wheat (croutons)

Only available on Friday nights from 4pm - 7pm!

Small, tender, and packed with flavor—these house-cut wings come straight from the chickens we use for our chicken salad sandwiches, ensuring nothing goes to waste!

Seasoned with Old Bay and butter then cooked to perfection, they’re served with fermented carrots & celery and our housemade ranch (absolutely NO industrial seed oils).

And for all the blue cheese lovers—stay tuned! Our blue cheese is still fermenting and will be ready this spring.

Allergens: Dairy (ranch) & egg (ranch),

Only available on Friday nights from 4pm - 7pm!

Flaky, buttery, and naturally leavened—our sourdough croissants are crafted using a slow fermentation process that enhances flavor, texture, and digestibility. Made with real butter and wild-fermented sourdough, these croissants boast a delicate crisp on the outside and a soft, airy interior. No commercial yeast, no shortcuts—just real ingredients and time-honored techniques.

Comes in a 2-pack

Ingredients: Bread flour, all-purpose flour, scalded milk, water, muscovado sugar, salt, butter, wild sourdough starter, & egg-wash

Allergens: Wheat, dairy & egg

Storage: Best enjoyed fresh! Store at room temperature in a paper bag for up to 2 days or freeze for longer shelf life.

Available to ship! However - we have a variety of specialty croissants in-store that aren’t available for shipping just yet - so come on in & try some!

Perfect on their own, paired with jam, or used for the ultimate breakfast sandwich.

The bacterial fermentation in our sourdough process transforms grains into their safest and most nourishing form, making this loaf easier to digest and full of flavor.