Three years ago, in a small apartment kitchen in Vancouver, a craving turned into a business,
and a quiet revolution in how people experience bread at home. Alice Couderc and her partner
Lucas Navilloz, both originally from France, had just moved to North America when they realized
something was missing from their new life: the kind of real bread they’d grown up with. The kind
you tear open with your hands. With a crackling crust. Tangy, chewy, deeply fermented. Made
simply—with just flour, water, salt, and time.
They couldn’t find it anywhere nearby. So they started making it themselves.
At first, it was just for them. Then, friends asked for a loaf. Then friends of friends. Then it
spiraled into something bigger: Atome Bakery, a company built around the idea that
artisan-quality bread should be accessible to everyone, not just those who live near an artisan
bakery or have the time to make sourdough from scratch.
Today, Atome Bakery is delivering their signature French-style sourdough bread and pastries,
frozen and ready to bake, directly to homes across Western North America. And as of this
spring, they’re finally delivering to Arizona.
The Secret Is in the (Frozen) Dough
Atome’s approach is different from any bread you’ll find in the grocery freezer aisle. Most frozen
breads are parbaked, partially baked, then frozen, and reheated later. Atome does the opposite.
They handcraft their loaves and pastries, ferment the dough slowly over 48 hours, shape and
proof them... and then freeze them, before baking.
That means when you bake an Atome sourdough loaf, it bakes fully from raw dough in your
own oven. The result? A thick, golden crust. A light, open crumb. That unmistakable sourdough
aroma that fills the kitchen.
You don’t need any baking skills or fancy equipment. Every box comes with clear instructions
and, if it’s your first order, a custom-designed loaf pan that helps trap steam to mimic a bakery
oven at home.
What’s in the Box?
Atome Bakery offers a box of frozen, proofed breads and pastries, delivered one-time or
regularly through the subscription offering, flexible and pause-able anytime. Customers can
build their own box or choose a preset option, filled with items like traditional sourdough loaves,
French baguettes, flaky croissants and pain au chocolat, brioche, Liège waffles, and more.
All the breads are 100% sourdough and made with
organic flour, a short list of clean ingredients, and no preservatives or additives.
How to Order
Ordering is simple: Go to atomebakery.com, click on “build your box” and choose your box size
and frequency (one-time or subscription). Then select your favorite items, or let Atome suggest
a mix. Check out and receive your box, shipped frozen and insulated with dry ice.
If it’s your first time ordering, you’ll get the Atome Pan included with your box—designed to
recreate steam-baking conditions in your home oven for the perfect crust.
Once it arrives, simply store everything in your freezer, and bake whenever you want. No
thawing, no waiting, no waste.
Now Delivering to Arizona
What started as a home-based business has grown into a fast-scaling bakery with 14
employees, over 15,000 boxes shipped, and a loyal community of subscribers across the West
Coast, and now, Arizona.
“For a long time, people from Arizona were emailing us, asking when we’d start shipping there,”
says co-founder Alice Couderc. “It was always our dream to make real bread available in places
where it’s hard to find. That’s what got us started in the first place.”
Thanks to the dry climate and long distances in the region, many Arizona residents rely on
supermarket bread or time-consuming home baking. Atome is offering something in between:
the quality of a neighborhood bakery with the convenience of frozen delivery.
“We wanted to give people the joy of warm, fresh bread without the hassle or compromise,”
says Lucas Navilloz. “The best compliment we get is when someone says, ‘This reminds me of
Paris.’ That’s when we know we’re doing it right.”
A Loaf, A Mission
At its core, Atome is more than a bakery. It’s a company with a mission: to reimagine how
people access food that’s real, nourishing, and beautiful. The team is made up of newcomers to
North America, young people getting their first job experience, and artisans with over a decade
of baking expertise.
It’s a business built on heart, crust, and connection, and now, it’s one more reason for Arizona
homes to smell like fresh bread
