Real injera.
100% teff.
Baked here.
Slow-fermented and baked in small batches in the Bay Area, exactly the way it’s made in the Ethiopian highlands. No wheat, no fillers, no shortcuts.
- Naturally gluten-free
- Slow fermented
- Bay Area pickup or delivery
How ordering works
We bake to order so every piece reaches you fresh. Three steps, no surprises.
- 1Place your order onlineChoose how many injera you need and the date you'd like to collect them.
- 2We ferment and bakeYour batch gets its full slow ferment, then goes on the griddle the morning of your date.
- 3Pick up freshCollect your injera on the date you chose. It's at its best in the first two days.
Good to know before you order
Free delivery within the Bay Area on orders over $150.00. Everything else is collection.
Start your orderWhat makes our injera different
Most injera sold locally is cut with wheat or barley and rushed through fermentation. Ours isn’t.
The eyes tell the story
The spongy pockets across the surface (aynoch in Amharic) are the sign of a proper ferment. Ours are abundant and airy, built to hold every stew and sauce.
Slowly fermented, never rushed
A slow, natural ferment develops the tang, the pillowy texture, and the gut-friendly qualities injera is known for. Every batch is made with patience.
Teff, and only teff
One of the world’s most nutritious ancient grains, naturally gluten-free and rich in minerals.
More than bread. The plate, the utensil, and the table.
Injera is the base for every stew and the hand that carries it. Made from teff, the tiny grain that has fed the Ethiopian highlands for thousands of years, it’s the heart of a shared meal.
Read our story