Sun and flour — the two things every loaf needs.

I'm Marilia — Mah to everyone at the market. I grew up outside São Paulo, in a house where dessert wasn't optional: brigadeiro rolled at the kitchen table for every birthday, bolo de cenoura with its warm chocolate top after school, pão de queijo before it had a passport.

When I moved to Pennsylvania, baking became how I kept those two worlds in one kitchen. American breads taught me patience — sourdough, laminated doughs, the long ferments. The Brazilian sweets kept me honest about joy. Sol & Flour is that fusion: golden crusts and condensed-milk memories, made in Wayne.

The vegan menu started with my son's egg allergy. Baking safely for him meant relearning half of what I knew — and finding that a brigadeiro doesn't need dairy or eggs to taste like a birthday. Today most of the menu can be made vegan, and it's never an afterthought.

You'll find me at the Bryn Mawr and Berwyn farmers markets every weekend. Come say oi.