A Name Rooted in Change and Simplicity

Anicca Bakery: A Name Rooted in Change and Simplicity

When you hear the name Anicca, you might wonder how to pronounce it. Is it ah-neeh-cha or æn-ih-kah? The correct pronunciation is ah-neeh-cha, and it carries a deep meaning that reflects everything we do at our bakery.

The word Anicca comes from Buddhist philosophy and represents the concept of impermanence—the idea that everything changes, nothing remains the same, and life is always in motion. This philosophy resonates deeply with our approach to baking and food. Bread, by its very nature, embodies this principle. It rises, bakes, and is best enjoyed fresh, changing from dough to nourishment in just a matter of hours.

But the transformation of bread goes deeper than just baking. It starts with the soil, continues through the ingredients, becomes bread, and then moves into our consumption and our responsibility to steward the land. It is a complete circle—one that connects us all.

The Cycle of Change: From Soil to Human

Everything begins with the soil, a living, breathing entity teeming with microbial life. Healthy soil fosters strong plants, which in turn provide the grains that become flour. The wheat grows, bending with the wind, responding to the changing seasons, until it is harvested and milled into flour. That flour is then combined with water, salt, and wild yeast—another living entity—to undergo the slow fermentation process. The dough rises, shaped by time, temperature, and careful hands, until it is ready to be baked into bread.

When the bread is eaten, it nourishes the body, sustaining life and energy. But the cycle does not stop there. What we consume becomes part of us, and through our choices, we shape the world around us. The scraps we do not eat return to the soil, composting and enriching the earth, allowing the cycle to begin again. Our responsibility, as bakers and eaters, is to respect this cycle—to honor the land, the farmers, the grains, and the ancient tradition of breadmaking that connects us to our ancestors and to the future generations who will carry it forward.

We chose the name Anicca because it reflects our commitment to working with the rhythms of nature. Our ingredients change with the seasons, our methods embrace the patience of fermentation, and our recipes evolve over time as we refine them. Nothing is static, and that’s the beauty of it.

The Meaning of Anicca in Our Lives and Work

Both Jared and Byrdie have found a deep sense of meaning and purpose in life through meditation. We have found great peace in viewing ourselves and the world—which are ultimately the same thing—as they are, rather than what we want them to be or think they should be. Raising children has also opened our eyes to this concept. Change is a constant force in our lives, and rather than fighting the flow of the river, it is simpler to slow down, see the river for what it is, and flow with the current of the universe.

We are constantly learning more about bread and business, farming, and the world around us. We believe it is important to flow with those changes rather than trying to hammer our way through baking or growing a business. Life is simple and uncomplicated, and it takes the same amount of patience, persistence, and love to maintain that thought as it does to create beautiful and nourishing food.

A Relationship with Food

Having a relationship with your food is important. I love the philosophy that Northern Italians have with their food. Rather than thinking, How is this food good or bad for me? (as we often do in the U.S.), they ask, What is the best way to prepare and enjoy this food? Food is not just fuel—it is connection, tradition, and nourishment.

The Name and Its Meaning

People often hesitate when pronouncing Anicca, unsure if they’ve gotten it right. But there’s something beautiful about that hesitation—about the openness it requires to ask, to be curious, to try. That moment of uncertainty, of embracing not knowing, is at the heart of what Anicca means. Impermanence teaches us that there is no fixed way things must be, no single path to follow. There is only the present moment, the willingness to learn, to change, to adapt.

We see Anicca as an invitation. An invitation to let go of rigid expectations, to embrace the evolution of food, of nature, of ourselves. Just as a loaf of bread is shaped by the hands that knead it, the heat that bakes it, and the air that cools it, we too are shaped by the forces around us. We do not resist the change; we work with it, allowing it to transform us into something nourishing, something whole.

So, say the name however it comes to you. Let it roll off your tongue in the way that feels most natural. What matters is not the sound but the meaning—the understanding that life, like bread, is a process of becoming, and that change is not something to fear but something to embrace.

Simplicity and Whole Foods

At Anicca, we believe food should be simple, honest, and whole. There is an inherent beauty in simplicity—knowing where your food comes from, understanding the ingredients, and appreciating the natural flavors that arise from careful preparation. We avoid unnecessary complexity, artificial additives, or shortcuts that strip food of its integrity.

Whole foods are not just ingredients; they are a connection to the land, to tradition, and to the rhythms of life. A loaf of sourdough is nothing more than flour, water, and salt—but in those three ingredients, a world of transformation unfolds. Fermentation, time, and care turn something simple into something deeply complex, nourishing both body and spirit.

This philosophy extends beyond just baking. It is how we approach our work, our relationships, and our daily lives. We are not interested in trends or fads—we are interested in food that sustains, in processes that respect nature, and in a way of life that is as fulfilling as it is nourishing. Anicca is not just a name—it is a philosophy that guides us in baking and in life.