Warmly connects neighbors and neighborhoods with fire stations who serve them — through food, support, and shared purpose.
52,009 fire stations. Yours is already on the map.
Firefighter? Find and claim your firehouse — or watch the whole country arrive.
Inside the firehouse
Behind the bay door, a crew that eats together.
Three steps about a minute
Three steps, and none of them are hard.
Find your station
Browse by neighborhood, department, or just see who's nearby.
See what they need
Shift meals, baked goods, holiday treats — every station has a wish list.
Drop it off
Claim a slot, bring it by. That simple. The crew will remember you.
Nothing open right now
What stations are asking for.
No open requests today.
That is a good sign, and a quiet one. When a crew posts a need it shows up here — until then, a loaf is never the wrong idea.
From the firehouse
kitchen
Crew-tested, community-approved. Every recipe has survived a shift change.
Marc's OriginalCinnamon Swirl Quick Bread
No yeast, no waiting: a tender sour-cream loaf with a thick ribbon of cinnamon sugar through the middle and more on top, swirled once with a knife. Mixed in one bowl, baked in a loaf pan, sliced for breakfast.
Marc's OriginalParker House Rolls
Light, fluffy, buttery dinner rolls — the ones Molly Yeh serves at her restaurant, made at home. One soft enriched dough, a long knead, two rises, twenty-four little balls baked shoulder to shoulder in a quarter-sheet pan, then brushed with butter and flaky salt. They freeze well shaped; bake them off fresh.
Marc's OriginalSourdough Biscuits
A buttermilk biscuit with a cup of starter in it — active or discard, either works. Cold butter cut in, three letter folds for layers, cut into six squares so there are no scraps. Brushed with butter out of the oven.
Marc's OriginalSourdough Discard Biscuits
Five ingredients and your starter's discard: frozen butter grated into flour, one letter fold for layers, a quick freeze, and a hot oven. Flaky, tangy, done in under an hour. One batch makes five tall biscuits — the answer to "what do I do with the discard?"
Marc's OriginalCroissant Bread
A laminated loaf: a soft milk dough folded four times around a slab of salted butter, rolled up, cut into five fat rolls and stood side by side in a loaf pan. Bakes an hour to a deep gold and pulls apart in flaky layers. One batch makes one 9 × 5 loaf.
Marc's OriginalSourdough Starter
Marc’s sourdough culture — the “starter” — from the family notebook. Flour, filtered water, a glass jar, and about six days of discard-and-feed until it doubles, bubbles, and smells pleasingly tangy. Keep it fed and it keeps you baking. This is what the Sourdough Loaf calls for.
Marc's OriginalSourdough Loaf
Marc’s everyday sourdough from the family notebook: four ingredients in grams, a day of stretch-and-folds, an overnight rest in the fridge, and a screaming-hot dutch oven with a handful of ice for steam. One batch makes one crackling round loaf.
Marc's OriginalStar Bread
Four thin rounds of soft yeasted dough, brushed with butter and cinnamon sugar, stacked, cut into sixteen and twisted into a star. Egg-washed, baked golden, dusted with confectioners' sugar. One batch makes one 12-inch star — or two little ones.
Marc's OriginalCinnamon Swirl Quick Bread
No yeast, no waiting: a tender sour-cream loaf with a thick ribbon of cinnamon sugar through the middle and more on top, swirled once with a knife. Mixed in one bowl, baked in a loaf pan, sliced for breakfast.
Marc's OriginalParker House Rolls
Light, fluffy, buttery dinner rolls — the ones Molly Yeh serves at her restaurant, made at home. One soft enriched dough, a long knead, two rises, twenty-four little balls baked shoulder to shoulder in a quarter-sheet pan, then brushed with butter and flaky salt. They freeze well shaped; bake them off fresh.
Marc's OriginalSourdough Biscuits
A buttermilk biscuit with a cup of starter in it — active or discard, either works. Cold butter cut in, three letter folds for layers, cut into six squares so there are no scraps. Brushed with butter out of the oven.
Marc's OriginalSourdough Discard Biscuits
Five ingredients and your starter's discard: frozen butter grated into flour, one letter fold for layers, a quick freeze, and a hot oven. Flaky, tangy, done in under an hour. One batch makes five tall biscuits — the answer to "what do I do with the discard?"
Marc's OriginalCroissant Bread
A laminated loaf: a soft milk dough folded four times around a slab of salted butter, rolled up, cut into five fat rolls and stood side by side in a loaf pan. Bakes an hour to a deep gold and pulls apart in flaky layers. One batch makes one 9 × 5 loaf.
Marc's OriginalSourdough Starter
Marc’s sourdough culture — the “starter” — from the family notebook. Flour, filtered water, a glass jar, and about six days of discard-and-feed until it doubles, bubbles, and smells pleasingly tangy. Keep it fed and it keeps you baking. This is what the Sourdough Loaf calls for.
Marc's OriginalSourdough Loaf
Marc’s everyday sourdough from the family notebook: four ingredients in grams, a day of stretch-and-folds, an overnight rest in the fridge, and a screaming-hot dutch oven with a handful of ice for steam. One batch makes one crackling round loaf.
Marc's OriginalStar Bread
Four thin rounds of soft yeasted dough, brushed with butter and cinnamon sugar, stacked, cut into sixteen and twisted into a star. Egg-washed, baked golden, dusted with confectioners' sugar. One batch makes one 12-inch star — or two little ones.
Marc's OriginalStar Bread
Four thin rounds of soft yeasted dough, brushed with butter and cinnamon sugar, stacked, cut into sixteen and twisted into a star. Egg-washed, baked golden, dusted with confectioners' sugar. One batch makes one 12-inch star — or two little ones.
Marc's OriginalSourdough Loaf
Marc’s everyday sourdough from the family notebook: four ingredients in grams, a day of stretch-and-folds, an overnight rest in the fridge, and a screaming-hot dutch oven with a handful of ice for steam. One batch makes one crackling round loaf.
Marc's OriginalSourdough Starter
Marc’s sourdough culture — the “starter” — from the family notebook. Flour, filtered water, a glass jar, and about six days of discard-and-feed until it doubles, bubbles, and smells pleasingly tangy. Keep it fed and it keeps you baking. This is what the Sourdough Loaf calls for.
Marc's OriginalCroissant Bread
A laminated loaf: a soft milk dough folded four times around a slab of salted butter, rolled up, cut into five fat rolls and stood side by side in a loaf pan. Bakes an hour to a deep gold and pulls apart in flaky layers. One batch makes one 9 × 5 loaf.
Marc's OriginalSourdough Discard Biscuits
Five ingredients and your starter's discard: frozen butter grated into flour, one letter fold for layers, a quick freeze, and a hot oven. Flaky, tangy, done in under an hour. One batch makes five tall biscuits — the answer to "what do I do with the discard?"
Marc's OriginalSourdough Biscuits
A buttermilk biscuit with a cup of starter in it — active or discard, either works. Cold butter cut in, three letter folds for layers, cut into six squares so there are no scraps. Brushed with butter out of the oven.
Marc's OriginalParker House Rolls
Light, fluffy, buttery dinner rolls — the ones Molly Yeh serves at her restaurant, made at home. One soft enriched dough, a long knead, two rises, twenty-four little balls baked shoulder to shoulder in a quarter-sheet pan, then brushed with butter and flaky salt. They freeze well shaped; bake them off fresh.
Marc's OriginalCinnamon Swirl Quick Bread
No yeast, no waiting: a tender sour-cream loaf with a thick ribbon of cinnamon sugar through the middle and more on top, swirled once with a knife. Mixed in one bowl, baked in a loaf pan, sliced for breakfast.
Marc's OriginalStar Bread
Four thin rounds of soft yeasted dough, brushed with butter and cinnamon sugar, stacked, cut into sixteen and twisted into a star. Egg-washed, baked golden, dusted with confectioners' sugar. One batch makes one 12-inch star — or two little ones.
Marc's OriginalSourdough Loaf
Marc’s everyday sourdough from the family notebook: four ingredients in grams, a day of stretch-and-folds, an overnight rest in the fridge, and a screaming-hot dutch oven with a handful of ice for steam. One batch makes one crackling round loaf.
Marc's OriginalSourdough Starter
Marc’s sourdough culture — the “starter” — from the family notebook. Flour, filtered water, a glass jar, and about six days of discard-and-feed until it doubles, bubbles, and smells pleasingly tangy. Keep it fed and it keeps you baking. This is what the Sourdough Loaf calls for.
Marc's OriginalCroissant Bread
A laminated loaf: a soft milk dough folded four times around a slab of salted butter, rolled up, cut into five fat rolls and stood side by side in a loaf pan. Bakes an hour to a deep gold and pulls apart in flaky layers. One batch makes one 9 × 5 loaf.
Marc's OriginalSourdough Discard Biscuits
Five ingredients and your starter's discard: frozen butter grated into flour, one letter fold for layers, a quick freeze, and a hot oven. Flaky, tangy, done in under an hour. One batch makes five tall biscuits — the answer to "what do I do with the discard?"
Marc's OriginalSourdough Biscuits
A buttermilk biscuit with a cup of starter in it — active or discard, either works. Cold butter cut in, three letter folds for layers, cut into six squares so there are no scraps. Brushed with butter out of the oven.
Marc's OriginalParker House Rolls
Light, fluffy, buttery dinner rolls — the ones Molly Yeh serves at her restaurant, made at home. One soft enriched dough, a long knead, two rises, twenty-four little balls baked shoulder to shoulder in a quarter-sheet pan, then brushed with butter and flaky salt. They freeze well shaped; bake them off fresh.
Marc's OriginalCinnamon Swirl Quick Bread
No yeast, no waiting: a tender sour-cream loaf with a thick ribbon of cinnamon sugar through the middle and more on top, swirled once with a knife. Mixed in one bowl, baked in a loaf pan, sliced for breakfast.
It started with a single loaf.
Marc learned to bake at Michalski Bakery, his family's shop on the south side of Chicago, which opened in the late 1910s. The bakery is closed now, but the building is still the family's — they live there. Baking ran in the family, and now, so does firefighting: his cousin Joe became a firefighter.
Three cousins: Marc the baker, Joe the firefighter, and Jesse the builder — each doing his part to connect the family's history to a new tradition.
Every kitchen needs a loaf. Every loaf is a bridge.
Read the full story
Proof a film
Watch the whole country arrive.
Every fire station in America, assembling one point at a time — and then a slow tour of the ones still waiting for a crew to claim them.
Watch Proof
Four crews have claimed so far
Is this your firehouse?
Every fire station in the country already has a page here, built from public records. Claiming yours puts your crew in control of what it says — your kitchen, your recipes, what you actually need, and when it is a good time to drop by.
Every other station in the country has a page here already, waiting for someone to say that's ours.
When you feed a fire station you are not just bringing food. You are building the bridge between your community and the people who protect it.
Find your station