About

I grew up in Olympia, Washington and lived in Portland And Seattle before moving to Tucson in 2017. I love indie rock and riot grrrl music — live concerts, all of it. Growing up in the Pacific Northwest shaped how I think about the value of artisan craft. My heart goes into every loaf I bake and I find real joy in feeding people with something that's good for them and their soul.

I started Little Fang because I care about what goes into bread and most bread isn't worth eating. Everything I make is 100% organic, glyphosate-free, slow-fermented for 20 hours minimum. I source flour from sunrise milling, Great River Organic Milling, and Oatman Farms. I'm a perfectionist about ingredients. That's not going to change.

I bake the house bread at La Rosa — Tucson's live music venue. most bands that plays there eats my bread.

In 2025 I went through breast cancer treatment. It opened my eyes. I had spent 15 years working in jobs that had drained me emotionally and physically. I decided it was time to do what I love.

I also offer fresh-milled flour on select loaves — a blend of wheat berries including hard white, hard red, Sonoran, rye, and spelt, milled and baked same day. Stone milling keeps the full nutritional profile intact. DM to ask what's available each week.

Little Fang is a one-person micro bakery. Pre-order only. Limited every week.

— Candice

Interested in carrying Little Fang at your restaurant, cafe, or shop? Email info@littlefangsourdough.com